Mushrooms "Caprese"

Ingredients for 10 servings:

• 1.2 kg mushrooms, brown, small
• 6 small garlic cloves, approx.
• 12 tbsp olive oil
• Salt and pepper, black, freshly ground
• 2 tbsp brown sugar
• 8 tbsp balsamic vinegar, lighter
• 200 g cherry tomatoes
• 125g mozzarella
• 100 g bread chips
• ½ bunch basil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Clean the mushrooms. Peel the garlic cloves and slice them thinly. Heat 4 tablespoons of olive oil in a large, non-stick pan and fry 1/3 of the mushrooms until golden brown. Then add 1/3 of the garlic slices, fry briefly, and season with salt and pepper. Then place the mushrooms and garlic slices in a bowl. Fry the remaining mushrooms in two batches with the remaining olive oil and the garlic slices, and season with salt and pepper. Add all the mushrooms and garlic slices to the pan, sprinkle with sugar, and caramelize. Then add the balsamic vinegar and bring to a boil. Place the mushrooms and garlic slices in a bowl and let cool. Wash and trim the cherry tomatoes. Drain the mozzarella, pat dry with kitchen paper, and dice. Roughly break all but 10 of the bread chips into pieces. Rinse the basil, shake dry, and pluck the leaves from the stems. Cut larger leaves into strips and set aside smaller ones for garnishing. Fold the cherry tomatoes, mozzarella cubes, and basil strips into the mushrooms. Mix in the bread chip pieces. Divide everything among small serving dishes and garnish each with the basil leaves and a bread chip.