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Marinated Mushroom and Roasted Red Peppe




Source of Recipe


mushroomrecipes.com






Recipe Introduction


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. The fruity, bold flavor of the white balsamic vinegar is great, but white wine vinegar will work, too.





List of Ingredients



• 1/2 cup white balsamic vinegar
  
• 1 cup water
  
• 3/4 teaspoons salt
  
• 1 pound crimini or button mushrooms, washed and trimmed
  
• 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
  






Instructions



1. In a large saucepan, bring vinegar, water and salt to a boil. Stir in mushrooms, cover and simmer 6 minutes, until mushrooms are tender.
   
2. 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.
   
   






Final Comments


Serves 4 to 6 as an appetizer

Time saving tip: Purchase jars or deli-made roasted red peppers,
available at your local supermarket.