Ingredients
-
400
-
2/3
-
1/3
-
2
-
1
-
-
200
-
200
-
200
-
1
-
-
-
-
-
Directions
Mushroom Antipasto Salad, Just saving this recipe I found, to make at a later date Prep time doesn’t include the 30 minutes standing time , I made this without the olives, tomatoes, egg plant and basil leaves as I made other antipasto to go with just these marinated mushrooms They were the best, my whole family loved them Very easy to make as well I made them the day before so they marinated for 24 hours so the mushrooms were very tender I had balsamic vinegar in the pantry so used that instead Absolutely beautiful , This had delicious flavours and everything about it seemed ‘just right’ We don’t have semi-dried tomatoes (have never actually seen that term in a recipe before), so used sun-dried, which we love A keeper
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Steps
|
1
Done
|
Place Mushrooms in a Large Bowl. |
|
2
Done
|
Combine Oil, Vinegar, Mustard, Sugar and Salt and Pepper in a Screw-Top Jar. |
|
3
Done
|
Shake Well to Combine. |
|
4
Done
|
Pour Dressing Over Mushrooms and Toss Well to Coat Mushrooms in Mixture. |
|
5
Done
|
Cover and Set Aside For 30 Minutes, Stirring Every 10 Minutes. |
|
6
Done
|
Just Before Serving Add Remaining Ingredients and Toss Gently to Combine. |
