I am absolutely crazy about mushrooms, and this is a great way to add them to an antipasti platter, or to a salad. I use Swiss Brown mushrooms, which have more flavour and shrink less when heated. You can use whitecap if you cannot find the Swiss Brown, but I can recommend using a brown cap mushroom instead for extra flavour.
The antipasti platter also features grilled courgette and grilled peppers, roast tomatoes and buffala mozzarella.
- 250gr Swiss Brown mushrooms
- 1 red onion
- 1 tsp sunflower oil
- 2 garlic cloves, finely chopped
- 1 tbs olive oil
- fresh parsley
Cut the mushrooms in half. Peel the red onion, cut in half and then into moons.
Heat the sunflower oil in a frying pan.
Soften the onions, then turn up the heat and add the mushrooms. Bake until brown. Add the garlic cloves and softly bake for a minute.
Put the mushrooms in a bowl, add the olive oil and pepper and stir to combine. Once cold, stir in as much parsley as you like. I add quite a bit, a good handfull.