Collector Style Mushroom Pepper

Have fun preparing this mushroom dish!

The day before: Cut the mushrooms into coarse pieces. Steam in oil until the liquid is reduced. Season to taste with salt and freshly ground pepper.

In the meantime, coarsely chop garlic, onion, carrots and celery, bring to a boil with red wine, vinegar and spices. Simmer gently for about thirty minutes. Strain, add liquid to mushrooms form. Tie with the gravy, season with a little salt and pepper if necessary. Leave to cool for one night.

Let it bubble up again before serving.

Arrange on plates. Sauté coarsely chopped onion and halved grapes in a little oil and spread evenly over the pepper together with the toasted bread cubes.

Serve with spaetzli, pasta or possibly long-grain rice.

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