Saturday, July 20, 2013

antipasto platter with marinated mushrooms

I love the simple beauty of an antipasto platter.  The plate, a blank canvas waiting for all those lovely colors and textures to come to life.  Not to mention the treat it is to your palate -- savory, sweet, salty, sour, crunchy, chewy, creamy.  Serious goodness, not much work.

This one included assorted cheeses, meats, pickled peppers, tomatoes, olives, stuffed grape leaves, brie and homemade fig jam, and marinated mushrooms, which were super yummy.

marinated mushrooms
8 oz package baby bella or button mushrooms (I used Kitchen Pride baby bella)
1 T extra virgin olive oil
1 T white wine vinegar
1 clove garlic, grated or minced
1 T chopped fresh rosemary
1 T chopped fresh basil
2 T finely chopped red onion
1/8 t salt
1/4 t crushed red pepper flakes

Bring water to boil in small pot, and salt water.  Remove stems from mushrooms, and add them to the boiling water. Reduce heat and simmer about 4-5 minutes.  Drain.  Combine mushrooms and remaining ingredients in a bowl, cover and refrigerate overnight.

Assemble platter -- you're ready for a party.

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