Grilled mushrooms with balsamic sauce
Add the garlic at the end to avoid burning.
How to make it
1
Cut the mushrooms into bite-sized pieces and salt and pepper. Chop the green onions into small pieces. Simmer the balsamic vinegar and make it into a sauce.
2
Heat olive oil in a frying pan and grill all the mushrooms over low heat until fox-colored. Add the green onions and parsley, turn off the heat immediately and add the garlic.
3
Serve on a plate and add balsamic sauce and parsley to finish off.
Materials 1 person
-
- Eringi
- 30g
-
- Shiitake
- 25g
-
- mushroom
- 20g
-
- Enokidae
- 10g
-
- Matsutake mushrooms
- 15g
-
- Hanabiratake
- 15g
-
- Shimeji
- 17g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Long onion
- 10g
-
- Chop garlic
- 1 tsp
-
- Mince parsley
- 1 tsp
-
- For finishing balsamic vinegar
- 1 tablespoon
-
- For minced parsley
- A little
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