An excellent appetizer for all savory lovers. These mushrooms can be served with toasted toast. Mushrooms are stored in the refrigerator in tight jars for more than seven days.
It is necessary
- - 1 kg of small mushrooms;
- - 400 ml of chicken broth;
- - 12 cloves of garlic;
- - 4 st. tablespoons of olive oil, honey, balsamic vinegar;
- - 1 teaspoon of ground chili;
- - 4 sprigs of thyme.
Instructions
Step 1
Rinse the mushrooms, place them on a paper towel and let them dry. Then trim the legs of the mushrooms so that they are flush with the caps. The legs themselves are not required, but you should not throw them away either - you can cook something with them later.
Step 2
Peel the garlic, cut into slices, or leave the cloves intact - whichever you prefer. But it's better to crush the garlic cloves with a wide-bladed knife.
Step 3
Pour olive oil into a saucepan, heat it, add mushrooms and fry for no more than 5 minutes. Add whole sprigs of thyme and garlic and cook together for another 2 minutes. Add 1 tablespoon chili powder and runny honey. Love spicy - then feel free to add another spoonful of chili. Mix everything.
Step 4
Pour chicken broth and balsamic vinegar into this mixture, reduce heat, simmer for 5 minutes over low heat. Then turn off the heat, leave the mushrooms to cool in the liquid itself.
Step 5
Remove the ready-made champignons marinated with honey and chili from the broth, transfer to a salad bowl and serve. If you made a snack with a margin, then put the mushrooms in clean jars with a small addition of broth, close tightly and store in the refrigerator.
