Fried marinated champignons
4 servings
15 minutes
Fried marinated mushrooms are a refined dish of Italian cuisine that reveals the full depth of mushroom flavor. Mushrooms fried over high heat until golden brown absorb the aroma of shallots and white wine vinegar, creating a sophisticated blend of tartness and sweetness. Tarragon adds light herbal notes, while olive oil gives the dish softness and richness. Perfect as a standalone appetizer or as an accompaniment to meat and fish dishes. After steeping for several hours, the flavor becomes even more vibrant and expressive, allowing one to fully enjoy the richness of Italian gastronomic traditions. This dish can enliven any table, adding a touch of Mediterranean elegance.
1
Pour 2 tablespoons of olive oil into a hot skillet. Add small mushrooms, season with salt and pepper, and fry over high heat until golden brown. The mushrooms should not be stewed.
- Olive oil: 5 tablespoon
- Fresh champignons: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
Slice the shallots into feathers, add to the mushrooms, and mix. Fry while stirring for 5 minutes.
- Shallots: 3 heads
3
Pour vinegar around the edge of the pan to prevent the mushrooms from stewing. Fry until almost all the vinegar has evaporated.
- White wine vinegar: 4 tablespoons
4
Pour in the remaining 3 tablespoons of oil and bring to a boil
- Olive oil: 5 tablespoon
5
Transfer the mushrooms to a bowl, add the leaves of one tarragon stem, and mix well. Let it steep for at least 4 hours.
- Tarragon: 1 stem