olive oil 70 ml
chopped garlic 3 cloves
sliced mushrooms 450 g
Balsamic Vinegar of Modena Ponti 45 ml
white wine 45 ml
Lightly fry the garlic in oil for 1 or 2 minutes, without browning it. Add the mushrooms, cook for a couple of minutes and stir from time to time. Pour the Balsamic Vinegar of Modena Ponti and the wine, cook for two more minutes. Add salt and pepper and serve with toasted soy bread.