Marinated Mushroom Salad
Its that time of year again! Merry Christmas to everyone!
A jar of homemade marinated vegetables is a stable in most Italian pantries and this marinated mushroom salad is a particular favorite of mine and one that can be prepared anytime of year. It a delicious topper for crostini or as a condiment in your favorite sandwich. It’s also makes for a beautiful gift during the holidays. This jar was prepared for my daughter who hosted Christmas this year. It will last in the refrigerator for approximately two weeks however it probably won’t last for more than a few days because it will be eaten.
Be sure to choose mushrooms that are very fresh and pure white. Wash off any residual dirt and slice them very thin. They are blanched in a pot of boiling water/vinegar mixture for a minute and drained. In separate bowl, I mince fresh celery hearts and leaves, add some marinated artichokes, green olives with pimento, capers, fresh chopped parsley, dry Italian seasoning, red pepper flakes and then seasoned mixture with salt, pepper, extra virgin olive oil and red wine vinegar…then I add the drained mushrooms and mix everything thoroughly.
- 2 lbs white button mushrooms.sliced thinly
- 6 cup water
- 1/4 cup white vinegar
- 2 tsp. salt
- 3 stalks of fresh celery with leaves, chopped
- 1 8oz jar of marinated artichoke hearts, coarsely chopped
- 2 tablespoons small capers
- 1 8 oz jar of sliced green olives with pimentos
- 1 tsp red pepper flakes
- 1 tbsp.. dried Italian seasoning mix
- 1 bunch of fresh chopped parsley
- 1/2 cup extra virgin olive oil
- 3/4 cup red wine vinegar
- Salt/ pepper to taste
- Bring water, vinegar and salt to a boil. Wash and slice mushrooms very thinly. Add mushrooms to boiling water mixture and blanch for 1 minute. Drain mushrroms and set aside.
- In a separate bowl, add sliced celery, celery leaves, chopped marinated artichokes, capers, green olives, pimentos, and rest of ingredients. Add blanched mushrooms to mixture and combine well. Taste for seasoning and adjust as necessary.
- Transfer mushroom salad to glass jars and seal tightly. Place in refrigerator and let marinate for a few hours before serving. Can be kept in refrigerator for approximately 2 weeks.
- Serve as part of an antipasto, on top of toasted italian bread, in a sandwich as a condiment or mix with your favorite green salad.
- italiansisters.com Taste the Passion
Spoon the mushroom mixture into a glass jar. Make sure the mushroom mixture is immersed in enough olive oil and vinegar and then seal the jar tightly and refrigerate for a few hours so flavors can marinate.
Enjoy… 3 Italian Sisters….Taste the Passion
