Mushroom Antipasto Salad Serves: 6 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
A delicious side dish to serve with barbecued meat or chicken.
400 g button mushrooms
1/3 cup red wine vinegar
2 tsp Dijon mustard
1 tsp caster sugar
200 g Kalamata olives, in brine
200 g semi-sundried tomatoes
12 slices of char-grilled eggplant
1 cup basil leaves
Place mushrooms into a large bowl. Combine ovinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
Char-grilled eggplant is available from most delicatessens. Otherwise, you can grill slices of an eggplant yourself.
Australian Mushroom Growers
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