marinated mushroom (800x533)

These are a great addition to an antipasto platter or as a salad

1 spring onion
1 stalk of celery
½ a red capsicum
250–300g button mushrooms
½ cup extra virgin olive oil
⅓ cup red wine vinegar
1 garlic clove, crushed
½ tsp wholegrain mustard
½ tsp sugar
salt and pepper
fresh coriander

 

Finely slice the spring onions, celery and capsicum and place in a non-reactive bowl along with the mushrooms.  Choose small mushrooms, but if these are hard to find, halve or quarter larger mushrooms.

Place the remaining ingredients, except the coriander, in a jar.  Screw on the lid and shake until thoroughly mixed.  Pour over the mushrooms.  Cover and refrigerate for a few hours.  Before serving add the coriander.

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