250g white mushrooms
250g portobello mushrooms
1 clove of garlic
100ml Extra Virgin Organic Olive Oil
30ml White Grape Vinegar
rosemary, thyme, salt, pepper, chili peppers
In a non-stick pan sauté the mushrooms until brown. Add the chili pepper, the garlic and the herbs. Pour in the white grape vinegar and leave on the heat until the vinegar has evaporated. Season with salt and pepper and transfer to a jar. Pour the olive oil into the jar until it covers the mushrooms. Keep in a dark place away from sunlight or refrigerate.
He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.