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Mushroom Antipasto




Source of Recipe


A very old issue of Bon Appetit magazine






Recipe Introduction


This mixture can be eaten on small rounds of french bread as an appetizer or offered as a side dish for a buffet.





List of Ingredients



• 2 tablespoons unsalted butter
  
• 2 flat anchovy fillets, packed in olive oil, drained
  
• 2 cups trimmed, sliced mushrooms (about 12 ounces)
  
• 1 clove garlic, mashed to a paste
  
• 2 tablespoons dry white wine
  
• 1 tablespoon plus 2 teaspoons fresh lemon juice
  
• freshly ground pepper
  
• 4 ounces Jarlsberg cheese, cut into 1 1/2 x 1/4 x 1/8 inch julienne
  
• 4 ounces hard salami, cut into the same size julienne
  
• 1/4 cup Calamata olives, pitted, halved
  
• 1/4 cup minced red onion
  
• 3 tablespoons capers, drained
  
• 3 tablespoons minced fresh parsley'
  
• 3 tablespoons olive oil
  
• 2 teaspoons white wine vinegar
  






Instructions



1. Heat butter in medium skillet over low heat. When foam subsides, add anchovies; mash with back of spoon to a paste. Add mushrooms and garlic, saute stirring occasionally for a few minutes until mushrooms are lightly browned. Add wine and the 1 tablespoon lemon juice; increase heat to medium-high. Cook, stirring frequently to prevent scorching, until liquid evaporates, about 5 minutes. Remove from heat; season with pepper to taste.
   
2. Transfer mushroom mixture to medium bowl; let stand until cool, about 15 minutes. Add cheese, salami, olives, red onion, capers and parsley.
   
3. Whisk oil, vinegar, and the 2 teaspoons lemon juice in small bowl until well blended. Pour over mushroom mixture; toss to coat well. Let marinate, covered, tossing occasionally, at room temperature 30 - 60 minutes.
   






Final Comments


Makes about 2 cups.
This keeps for 2 days in refrigerator, tightly covered. Let stand at room temperature for 30 minutes before serving.