A delicious mushroom dish for any occasion!
Cut open the shells of the lobster crabs with scissors and carefully pull out the meat. Remove any remaining intestines.
Add finely chopped basil and finely chopped garlic to the shell form and repeatedly push the meat back into the shell.
In a frying pan heat olive oil, roast lobster crabs on both sides according to size – 5 to 8 min. Cut zucchini in half lengthwise, roast peppers in the oven at 180 degrees for 10 min, then peel, cut in half, remove seeds and cut into wide strips. Roast briefly in oil repeatedly with garlic and thyme, remove from heat, season with salt and pepper.
Put the peeled shallots in a small saucepan, cover with olive oil and cook in the oven at 180 °C until soft (takes about 15 min). Soften the peeled garlic cloves in salted water for a few minutes (they become wonderfully mild) and then briefly heat them repeatedly in olive oil. Blanch the cleaned mushrooms only briefly in salted water, also keep covered with oil.
All vegetables in separate jars form and still hot cover with oil.
Close jars tightly. Keep all jars in a cool place.
This will keep the pickled vegetables for at least a week. For longer shelf life, place jars in hot steam for 10 min.
Cold Tomato Sauce Cut tomatoes into quarters, season with salt, pepper and a dash of sherry vinegar and crush. Then
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