marinated mushrooms and artichokes
(1 rating)
if using unflavored olive oil, add 1/2 teaspoon finely shredded orange peel to the marinade.
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(1 rating)
Ingredients For marinated mushrooms and artichokes
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8 ounces small whole fresh cremini or button mushrooms
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3/4 cup water
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2 tablespoons orange juice
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two large cloves garlic
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1/2 teaspoons salt
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1/4 cup orange flavor olive oil or olive oil
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1/4 cup white wine vinegar
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1 tablespoon snipped fresh oregano
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2 teaspoons dijon style mustard
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1/4 teaspoon salt
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one package frozen artichoke hearts, thawed and drained, if necessary, eight or 9 ounces
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1/2 cups pitted green and/or ripe olives, such as kalamata or cerignola
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1/2 cup roasted red sweet pepper strips, optional
How To Make marinated mushrooms and artichokes
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1in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
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2Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
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3Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.
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