Marinated Zucchini and Oyster Mushrooms

A delicious mushroom dish for any occasion!

Rinse the zucchini, remove the tips and stem ends, cut the fruit in half lengthwise and cut into slices 1 to 2 cm thick. Rub the oyster mushrooms dry with kitchen paper, divide large mushrooms two or three times lengthwise, small mushrooms whole.

Heat 2-3 tablespoons of olive oil in a pan on 2 or automatic heat 5-7, heat chili peppers and bay leaves. Add the vegetables in portions and cook on 1 or automatic heat 4-6 for about 4 to 5 minutes until soft.

Remove the vegetables from the frying pan into a suitable bowl. Add the remaining olive oil, vinegar essence, coarsely ground pepper and 3-4 tablespoons of water to the roast stock form. While lukewarm, spread evenly over the vegetables, cool and marinate with the lid on for 4 hours or, better yet, overnight.

Serving tip: As part of a cold buffet with crusty baguette.

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