Funghetti al peperoncino
Aceto balsamico, Extra virgin olive oil, thyme
For 4 pax
Ingredients
800gr wild and cultivated mushrooms
500ml red or white wine vinegar
500ml water
3 rosemary sprigs
3 garlic cloves whole
1 garlic clove finely sliced
1 red chilli cut and deseeded
¼ cup of salt
Extra virgin olive oil
Balsamic vinegar
Parsley finely chopped
Thyme finely chopped
Method
Place the water the red or white vinegar 2 whole garlic cloves, 2 rosemary sprigs ½ of the ¼ cup of salt and bring to the boil. Once the water starts to boil add the mushrooms and cook until the water returns to the boil. Strain and remove the garlic cloves and the rosemary sprigs. Let cool down then place the mushrooms in a large container add the chilli, 1 cup of balsamic vinegar, 1 clove of sliced garlic, ½ cup of extra virgin olive oil, the chopped parsley, thyme and combine well. Check the seasoning, add a little salt if required. Let marinate for a few hours before serving.
