Nº of people
100ml Gallo Porto Wine Vinegar
200ml Gallo Olive Oil Extra Virgin Mild
- 100g Marron Mushrooms
- 150g Portobello Mushrooms
- 100g Oyster Mushrooms
- 10g Garlic
- 1 Dried chilli pepper
- 1dl White wine
- Rosemary leaves, to taste
- Salt and Pepper, to taste
Method of preparation
Slice the mushroom into small pieces.
Warm up a frying pan with Gallo Olive Oil Extra Virgin Mild, the crushed garlic, and chilli pepper.
Add the mushroom mixture and sauté until it is cooked.
Freshen it up with white wine and leave it to cook a little longer.
Season with salt and pepper and sprinkle the Gallo Porto Wine Vinegar.
Best served with slices of toasted bread.