Marinated mushrooms and artichokes

Name: Marinated mushrooms and artichokes
Cook time: 30 min
Total time: 30 min
Yield: -1
Ingredients: 750 g Mushrooms; 7 TABLESPOONS Olive oil; 2 can(s) (425 ml each) Artichoke hearts; 1 chunky vegetable onion; 2-3 Garlic cloves; 150-200 ml Wine vinegar; 3 Bay leaves; 1 TEASPOON Sugar; 200 g Tomatoes; 1 collar or 2 teaspoons thyme; 1/2 bunch Parsley; 7-10 Tbsp salt, white pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: -1

750 g Mushrooms
7 TABLESPOONS Olive oil
2 can(s) (425 ml each) Artichoke hearts
1 chunky vegetable onion
2-3 Garlic cloves
150-200 ml Wine vinegar
3 Bay leaves
1 TEASPOON Sugar
200 g Tomatoes
1 collar or 2 teaspoons thyme
1/2 bunch Parsley
7-10 Tbsp salt, white pepper

Directions

1
Cleaning mushrooms, washing them. Fry in 2 tablespoons of oil, turning until golden brown, and remove. Drain the artichokes
2
Peel and chop onion and garlic. Fry them in 5 tablespoons of hot oil until transparent. Add vinegar, laurel and sugar. Let it boil down by half at high heat
3
Meanwhile wash, seed and finely dice the tomatoes. Wash and chop the herbs. Mix both into the onion. Season with salt and pepper
4
Mix the mushrooms and artichokes with the marinade. Covered, best over night, let it stand