- 250 g mushrooms, whole and rinsed
- 2 tbsp olive oil
- 300 ml balsamic vinegar
- 1 sprig rosemary
- Salt and ground black pepper
Sauté the mushrooms in olive oil in a very hot skillet. Add the balsamic vinegar, rosemary, salt and pepper. Reduce the balsamic vinegar until it is nearly gone and the mushrooms are tender. Can be served both cold and warm.