Mushrooms Marinated in Balsamic Vingear
The idea for this dish was born when I was looking for a quick garnish for a main meat dish. I had some mushrooms and a bottle of balsamic vinegar. This dish is delicious and very simple to make – 5 minutes of work and 2 hours of “marinating” in the refrigerator.
500 gr. fresh champignon mushrooms
1/2 cup balsamic vinegar
30 ml. mustard oil
1/4 olive oil
1-2 garlic cloves
A pinch of salt
Clean and peel the mushrooms and cut into quarters. Chop the garlic cloves finely and mix with oils and the vinegar into a uniform liquid sauce. Pour the sauce over the mushrooms and leave this in a refrigerator for a couple of hours (leaving it overnight would be even better). The vinegar will make the mushrooms softer, but they’ll still keep their crunchy feel.