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Marinated
Mushroom and
Roasted Red Pepper Antipasti
From Mimi Brodeur's forthcoming mushroom cookbook
due out in September 2005
This quick, luscious appetizer can be made 3 or 4 days in advance and
stored in the refrigerator. When ready to serve, strain marinating
liquid and reserve for use in pastas or salads. Threaded on toothpicks,
mushrooms and red peppers make a lovely accompaniment to appetizer trays
of assorted cheeses and salami. I like the fruity, bold flavor of the
white balsamic vinegar, but white wine vinegar will work, too.
Serves 4 to 6 as an appetizer
Ingredients:
1/2 cup white balsamic vinegar
1 cup water
3/4 teaspoons salt
1 pound crimini or button mushrooms, washed and
trimmed (Slice or quarter large capped mushrooms)
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 roasted red pepper, cut into 1/2 inch strips
1/2 cup extra virgin olive oil
Preparation:
In a large saucepan, bring vinegar, water and salt to a boil. Stir
in mushrooms, cover and simmer 6 minutes, until mushrooms are tender.
Remove from heat and stir in remaining ingredients. Strain liquid and
thread mushroom and red pepper strips on decorative, toothpicks. Serve
cold or at room temperature.
Time saving tip: Purchase jars or deli-made roasted red
peppers,
available at your local supermarket. |