I think that marinated champignons are not just a tasty “bella Italia”! treat for the summer. You can find them in my house all year long and you can enjoy them cold or tepid.
Soo tasty ♥
500g fresh champignons. *I always use the brown ones.*
3 cloves of garlic
200g of the best, cold pressed olive oil
6 tablespoons of white balsamic vinegar
1 tea spoon of yellow mustard seeds
2 bay leaves
Champignons bürsten und die Stile abschneiden. Brush the champignons and remove the branches *I keep my champignons always intact.. But if you want you are free to halve them as well. Thats up to you. *Peel the garlic and cut it into thin slices. Add 2-3 tablespoons of olive oil into the pan and slightly brown the champignons form all sides. I personally like them very much after the champignons got a little bit of color. Fill the browned champignons into a bowl and add all the other ingredients. Mix everything very well and cover afterwards. Let the marinated champignons rest for about 2 hours. After the 2 hours, stir once again and before you fill them into a sterile glass, don’t forget to season them.
Now fill the mushrooms into the prepared glass, fill it up with the stock, close it with a lid and let the champignons infuse for a few days. I find them best after 4-5 days. Delicious!!
Have lot’s of success and enjoy.