Antipasto with Marinated Mushrooms

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Antipasto with Marinated Mushrooms."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/antipasto-with-marinated-mushrooms-recipe.htm>  24 July 2008.

Antipasto with Marinated Mushrooms Photo
Antipasto with Marinated Mushrooms
Yield: Makes 6 to 8 servings
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Ingredients:
Marinated Mushrooms (recipe follows)

4
teaspoons red wine vinegar

1/2
teaspoon dried basil

1/2
teaspoon dried oregano

Generous dash black pepper

1/4
cup extra-virgin olive oil

4
ounces mozzarella cheese, cut into 1/2-inch cubes

4
ounces prosciutto or cooked ham, thinly sliced

4
ounces provolone cheese, cut into 2-inch sticks

1
jar (10 ounces) peperoncini peppers, drained

8
ounces hard salami, thinly sliced

2
jars (6 ounces each) marinated artichoke hearts, drained

1
can (6 ounces) pitted ripe olives, drained

Fresh basil leaves or chives



Preparation:
1.
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.

2.
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, peperoncini, salami, artichoke hearts and olives on large platter. Drizzle reserved marinade over peperoncini, artichoke hearts and olives. Garnish with fresh basil. Serve with small forks or toothpicks.




Marinated Mushrooms

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Ingredients:
3
tablespoons lemon juice

2
tablespoons chopped fresh parsley

1
clove garlic, crushed

1/2
teaspoon salt

1/4
teaspoon dried tarragon

1/8
teaspoon black pepper

1/2
cup extra-virgin olive oil

1/2
pound small or medium fresh mushrooms, stems removed



Preparation:
1.
Combine lemon juice, parsley, garlic, salt, tarragon 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.

2.
Drain mushrooms; reserve marinade for dressing.





Antipasto with Marinated Mushrooms

This recipe appears in: Italian