Vinegar and Garlic Mushroom Tapas

Ingredients:

2 tbsp extra virgin olive oil

8 chestnut mushrooms

5 cloves garlic

2 tbsp chopped parsley 8 grams

60ml white wine vinegar

sea salt & black pepper

Method:

1. Roughly chop 5 cloves garlic and add into a mortar, pinch in a little sea salt and mash with a pestle until you form a paste like texture, then add in 2 tbsp chopped parsley and 1/4 cup white wine vinegar, mix together until well combined and set aside.

2. Rinse the mushrooms under cold running water, pat them completely dry and cut each one into bite-sized pieces.
   Heat a large fry pan with a medium-high heat. After 4 minutes add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix the mushrooms with the olive oil so each one is coated in the olive oil, then place them all in a single layer cut side down, cook for 4 minutes without moving the mushrooms.

3. After 4 minutes, mix the mushrooms for 2 minutes so they´re evenly sauteed all around, then lower the heat to a low-medium heat. Add in the vinegar & garlic sauce, season with sea salt & black pepper and mix together. Simmer for 4 to 5 minutes, or until all the sauce has been absorbed by the mushrooms.

4. Remove the pan from the heat, transfer the mushrooms into a dish and sprinkle with chopped parsley.