 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a nice, tangy little mushroom salad that is a yummy accompaniment to a variety of meals, and is a delicious addition to a relish or antipasto tray, or served as a marinated salad. Best served at slightly room temperature. Yield is approximate (mushrooms tend to shrink down ). Ingredients:
1/2 cup olive oil |
1/2 cup white wine vinegar |
1 lemon, juice of |
2 tablespoons sugar, to taste if you prefer a little sweeter |
1 teaspoon brine, from pepperoncinis |
1 teaspoon dried oregano |
1 clove garlic, minced |
2 (8 ounce) packages white mushrooms, cleaned and quartered |
1/3 cup finely chopped bell pepper (any or all colors) |
Directions:
1. Combine all marinade ingredients.
2. Gently stir in mushrooms and peppers.
3. Cover and refrigerate overnight.
4. Serve as a marinated salad on lettuce leaves, or as a snack/appetizer.
|
|