200 g fresh cultivated champignons
600 ml water
2 tbsp coarse-grained sea salt
6 tbsp water
2 tbsp honey and
2 tbsp apple wine vinegar
4 tbsp honey-apple wine vinegar
1 tsp coarsely ground black pepper
1 garlic clove
(1 tsp thyme)
Clean and slice the mushrooms. Bring the water to the boil in a saucepan, add the salt and the mushroom slices. Cook for about
4 - 5 minutes and drain thoroughly. Transfer the mushrooms into a bowl.
Press the garlic clove through a garlic press. Mix the ingredients for the marinade and pour over the mushrooms. Mix thoroughly, cover
and place in refrigerator to marinate for 3 - 4 hours before serving.