Mushroom antipasti

Name: Mushroom antipasti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 175 g Shallots; 200 g Oyster mushrooms; 300 g Herbal Siddlings; 2 red chillies; 3 Branches of rosemary; 4-5 Tbsp Olive oil; 250 ml white balsamic vinegar; 125 g liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

175 g Shallots
200 g Oyster mushrooms
300 g Herbal Siddlings
2 red chillies
3 Branches of rosemary
4-5 Tbsp Olive oil
250 ml white balsamic vinegar
125 g liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and halve the shallots. Clean and trim the mushrooms. Clean and wash 1 chilli pepper and cut into fine rings. Wash rosemary, shake dry, put 1 sprig aside for garnishing. Pluck the needles from 2 sprigs of rosemary. Heat the oil in a pan, fry the shallots in it while turning, remove. Add the mushrooms to the oil and fry for 4-5 minutes, turning several times.
2
Add shallots, rosemary needles and chilli and mix. Deglaze with vinegar and honey. Bring to the boil and simmer on low heat for 10-12 minutes. Season to taste with salt, pepper and sugar. Pour into a pot and let cool off. Cover and leave to stand for about 12 hours. Arrange on a plate garnished with a chilli pepper and rosemary sprig
3
13 hours waiting time