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Marinated Mushroom Antipasto Recipe

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This recipe for Marinated Mushroom Antipasto, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne & Kris Varanelli
Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c red wine vinegar (or balsamic)
2/3 c. olive oil
1/4 c. onion, finely chopped
Dressing:
2 cloves garlic, finely chopped
1 tsp. salt
1 tsp. sugar
1 tsp. basil
1 tsp. oregano
1/2 tsp. pepper

Vegetables:
1/2 lb. mushrooms, quartered
1 (14 oz.) can artichoke hearts, halved or quartered
1 can baby carrots
1 can black olives
1/2 c. roasted red bell peppers, cut in chunks

Directions:
Directions:
Combine all dressing ingredients and boil for 10 minutes. Let cool. Pour dressing over vegetables. Cover and refrigerate several hours or overnight. Toss before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I like to marinate for a day or two.

 

 

 

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