Antipasti of Mushrooms and Zucchini

Rating: 3.92 / 5.00 (12 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean, rinse and dry the mushrooms and vegetables. Cut oyster mushrooms into small pieces. Cut zucchini into slices, peppers into strips. Cut melanzani into cubes. Rinse, dry and chop kitchen herbs. Remove peel from garlic and finely dice. Sauté in 2/3 hot oil. Sauté vegetables briefly in garlic oil, one after the other. Add more oil if necessary. Season vegetables with salt, pepper and herbs. Remove from frying pan. Add sugar to the frying pan, let it melt and caramelize slightly. gradually pour vinegar and water. Bring to a boil and simmer until sugar is dissolved. Add remaining oil and stir well. Pour the marinade over the vegetables and let sit for at least an hour.

Arrange antipasti on plates and bring to table with baguette.

Extra tip: Mushrooms are cheaper than oyster mushrooms – but more moderate in flavor.

Sugar adds flavor.

When caramelizing, it is important to let the sugar melt only until it is golden brown. If it gets too dark, it tastes slightly bitter. Do not stir when melting, as this will cause the sugar to stick to the edge of the pan and make it difficult to remove. If you use hot liquids to deglaze the caramel, you are guaranteed to avoid lumps. In addition, the caramel and the liquid combine better.

A fine caramel coating goes well with vegetables such as zucchini, carrots, shallots, mushrooms, but also with nuts, fruit, e.g. apple chutney.

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