As you have already guessed, I am getting up every morning and thinking " what should I marinate today???" oh no.... really my one and only intention is making another addition to our antipasto platter. Of course you have a huge selection of ingredients to place in your platter but since I will skip decorating the plate with processed meat; I want to make an addition on the "vegetarian" side. I used two different recipes, one for canned mushrooms and the other for the fresh ones. The key for success is using extra virgin olive oil and good quality vinegar as well as fresh ingredients.
For the white mushrooms on the left:
- 1 can of mushrooms ( 250 gr)
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 clove garlic, mashed
For fresh mushrooms on the right:
- 500 grs small button mushrooms
- 1 cup (240ml) red wine
- 1/2 cup (120ml) red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1 tablesppon brown sugar
- 1 teaspoon red pepper flakes
- 2 cloves of garlic, mashed
Per wants to come visit you. :) He loves this kind of antipasti food! :)
Here is another guest who would like to have a share of your antipasti table ;-). Well done, Tülin ! I have got me feta, sundried tomatoes, bay leaves etc. etc. to make the marinated feta in the jar. Will be hard to wait a week... Big hugs, angelika
You are both welcome always Anne:-) Maybe we can meet him next time.Greetings from Sakis too.
Well, Angelika they say that "patience is a virtue" but for women who likes to cook and eat,like us, it is difficult:-)Do as I do, eat comfort food all week!