Mushroom caps with garlic butter

Ingredients for 2 servings:

• 8 large mushrooms (caps only)
• 2 cloves garlic, finely chopped
• 6 tbsp oil (safflower oil)
• some pepper, fresh, black, ground
• ¼ tsp caraway seeds, or caraway powder
• ½ tsp thyme, dried
• some salt
• Butter:
• 2 cloves garlic, finely chopped
• 2 tbsp Calvados
• some salt
• 70 g butter, soft

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

Antipasti, starter, snack

Clean the mushrooms. Add the garlic, pepper/salt, thyme, and caraway to the safflower oil and mix well. Place the mushrooms in a sufficiently large bowl with a lid. Pour the marinade over them and close the bowl. Shake the bowl well and turn it over so that the mushrooms are well coated with the marinade. Let the mushrooms marinate for at least half a day. To make the butter, mix all the ingredients together until a creamy consistency is reached. Chill the butter as well. Place the mushroom caps on a baking sheet and grill for about 5-7 minutes on each side. Sprinkle the finished mushroom caps with a little salt, add a little garlic butter, and serve with some toast.