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Category: Cold
Prep Time: Cook Time: Total Time:
2 1/2 cups water
2 cups white or red wine vinegar
1 tsp dried tarragon, basil and thyme
2 bay leaves
2 cloves garlic, crushed
2 tsp sugar
1/2 tsp salt
1/4 tsp crushed hot red pepper flakes
20 oz medium whole mushrooms, cleaned (no bigger than 1 inch apart and uniform in size)
2 (9 oz) pkg frozen artichoke hearts, thawed
1/2 cup olive oil
Garnish: chopped parsley, cherry tomatoes and black olives
In a saucepan, combine first 10 ingredients and bring to a simmer. Add mushrooms. Reduce heat to low and simmer for 15 minutes. Add artichoke hearts and continue cooking for 5 minutes. Remove from heat and let stand for 10 minutes. Drain well.
Transfer to a large bowl. Add oil and toss well. Cool completely. Cover and refrigerate at least overnight. Remove from refrigerator at least 1 hour before serving. Sprinkle with garnishes.
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MARINATED MUSHROOMS AND ARTICHOKE HEARTS
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Category: Cold
Prep Time: Cook Time: Total Time:
2 1/2 cups water
2 cups white or red wine vinegar
1 tsp dried tarragon, basil and thyme
2 bay leaves
2 cloves garlic, crushed
2 tsp sugar
1/2 tsp salt
1/4 tsp crushed hot red pepper flakes
20 oz medium whole mushrooms, cleaned (no bigger than 1 inch apart and uniform in size)
2 (9 oz) pkg frozen artichoke hearts, thawed
1/2 cup olive oil
Garnish: chopped parsley, cherry tomatoes and black olives
In a saucepan, combine first 10 ingredients and bring to a simmer. Add mushrooms. Reduce heat to low and simmer for 15 minutes. Add artichoke hearts and continue cooking for 5 minutes. Remove from heat and let stand for 10 minutes. Drain well.
Transfer to a large bowl. Add oil and toss well. Cool completely. Cover and refrigerate at least overnight. Remove from refrigerator at least 1 hour before serving. Sprinkle with garnishes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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