Antipasto Mushrooms Recipes

ANTIPASTO MUSHROOMS

Steps:

• Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
• Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
• Refrigerate mushrooms in their marinade for 1 to 2 days.
• To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.

ANTIPASTO WITH MARINATED MUSHROOMS

Steps:

• Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
• Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
• MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

MARINATED MUSHROOMS FOR ANTIPASTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.