Marinated Mushrooms And Cherry Tomatoes Recipe
Ingredients
3 cups good quality olive oil
1 teaspoon dried thyme leaves
1/2 cup plus 2 tablespoons red wine vinegar
6 tablespoons coarsely chopped fresh parsley
Freshly ground black pepper and salt to taste
3 pounds small to medium mushrooms
3 large cloves garlic, finely chopped
4 pint baskets cherry tomatoes, washed and stemmed
1 1/2 tablespoons dried basil or 4 1/2 tablespoons fresh basil, chopped
Directions
Combine all ingredients but mushrooms and tomatoes.
Whisk.
Wash and dry mushrooms, cutting off ends of the stems.
Gently stir mushrooms into marinade.
Cover and refrigerate for at least 1 day, up to 3.
Add the tomatoes 24 hours before serving, but no longer.
Stir occasionally to be sure the vegetables on top are covered by the marinade.
Keep under the marinade with crushed waxed paper, if necessary.
To serve, drain and place in serving bowl.
NOTE TO COOK: Bring to party in storage container and drain and place in serving bowl at party.
Whisk.
Wash and dry mushrooms, cutting off ends of the stems.
Gently stir mushrooms into marinade.
Cover and refrigerate for at least 1 day, up to 3.
Add the tomatoes 24 hours before serving, but no longer.
Stir occasionally to be sure the vegetables on top are covered by the marinade.
Keep under the marinade with crushed waxed paper, if necessary.
To serve, drain and place in serving bowl.
NOTE TO COOK: Bring to party in storage container and drain and place in serving bowl at party.
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