Recipe: Mushrooms Antipasto (marinated with black and green olives, 1980's)
Appetizers and SnacksMUSHROOMS ANTIPASTO
3 pounds fresh mushrooms
2 cups water
2 cups thinly sliced celery
1 tablespoon chopped fresh parsley
1 (9 ounce) can pitted black olives, drained and sliced
1 (8 ounce) jar stuffed green olives, drained and sliced
2 large cloves garlic, mashed
1 1/2 teaspoons ground black pepper
1/2 cup olive oil
1/4 cup white vinegar
Rinse, pat dry, and slice mushrooms (makes about 15 cups).
Put 2 cups water in large saucepan; heat to boiling point. Add mushrooms; cover and simmer 5 minutes. Drain and rinse quickly with cold water; dry with paper towels.
Place mushrooms in large mixing bowl. Add remaining ingredients and toss gently. Cover and chill thoroughly.
Serve as a salad in lettuce cups, if desired, or as an hors d'oeuvre.
Makes 2 quarts
Source: Fast and Fabulous International Cuisine by Johna Blinn, Malvina G. Vogel Tom Dorsey and Arthur Friedman, 1987
3 pounds fresh mushrooms
2 cups water
2 cups thinly sliced celery
1 tablespoon chopped fresh parsley
1 (9 ounce) can pitted black olives, drained and sliced
1 (8 ounce) jar stuffed green olives, drained and sliced
2 large cloves garlic, mashed
1 1/2 teaspoons ground black pepper
1/2 cup olive oil
1/4 cup white vinegar
Rinse, pat dry, and slice mushrooms (makes about 15 cups).
Put 2 cups water in large saucepan; heat to boiling point. Add mushrooms; cover and simmer 5 minutes. Drain and rinse quickly with cold water; dry with paper towels.
Place mushrooms in large mixing bowl. Add remaining ingredients and toss gently. Cover and chill thoroughly.
Serve as a salad in lettuce cups, if desired, or as an hors d'oeuvre.
Makes 2 quarts
Source: Fast and Fabulous International Cuisine by Johna Blinn, Malvina G. Vogel Tom Dorsey and Arthur Friedman, 1987
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