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Antipasti - a recipe for pickled mushrooms

In Italian cuisine, a large number of different antipasti are offered before the main course. Above meat and fish are also versatile vegetables or too mushrooms (e.g. B. pickled mushrooms). There are also warm and cold starters to whet your appetite for the main course.

  • One thing should definitely not be missing for the preparation of antipasti: high-quality olive oil! Wherever fats and oils are used, the Italians use that of olives. Ask about cold-pressed olive oil in a specialty shop.
  • The taste of the antipasti is absorbed by the oil, at the same time the oil preserves the starter. This is why using a good oil is crucial for a good taste of your starter.

How to pickle the mushrooms

  1. Clean 500 g of small mushrooms. Depending on the size, you can halve or quarter them, but you can also leave the mushrooms whole.
  2. Cut a fresh chilli pepper lengthways and remove the seeds. Caution, the sharpness is now on your hands, do not touch the mucous membranes! Maybe you use disposable gloves. Cut the chilli pepper into fine rings.
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  3. Peel 3-5 cloves of garlic and cut them into slices.
  4. Heat a little good quality olive oil in the pan. Add 1 1/2 tablespoons of sun-dried tomatoes and fry them briefly. If necessary, cut this a little smaller.
  5. Now put in the garlic slices and let them sauté briefly.
  6. Then add the mushrooms. roast meat Thoroughly cook the mushrooms - until they appear water has evaporated.
  7. At the end of the roasting time, add two sprigs of fresh rosemary to the mushrooms. The twigs shouldn't be seared properly, but rather heat up and develop their aroma.
  8. Season the whole thing with 1/2 teaspoon salt and 6 peppercorns.
  9. To the Insertion put the still hot mushrooms together with the spices in a suitable glass. Don't forget to add the sprigs of rosemary. Pour the glass with high quality olive oil up to the rim. The mushrooms, which are still hot, pass on their aroma to the oil when they are warm, mix and soak.
  10. Before consumption, pickled mushrooms must steep for at least 24 hours, or even better, longer, before the aroma has fully developed.

If you have antipasto on a party If you want to serve, you can easily pickle the mushrooms a few days in advance.

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