Ingredients (serves 4)

500 gr small Champignon mushrooms

2 tbsp extra-virgin olive oil

2 cloves of garlic, finely chopped

100 ml dry white wine

1 chili pepper, finely chopped

1 sprig of thyme

3 tbsp PAN Balsamic Vinegar

finely chopped parsley to serve

Method

Wipe the mushrooms clean with a damp towel and cut each into four. Heat a deep pan well and add the mushrooms without any fat. Sauté the mushrooms for 4 minutes, until golden brown. Add the olive oil and garlic and mix for some minutes to give the mushrooms an even coating. Add the wine, let the alcohol evaporate and add all the remaining ingredients save for the Balsamic Vinegar and parsley. Lower the heat and let simmer for 10 minutes, until there is no liquid left in the pan. Add the Balsamic Vinegar, mix and remove from heat. Sprinkle with parsley and serve.