MARINATED MUSHROOMS
You can, of
course, used canned button mushroom, drained and drizzled with olive oil and
vinegar, mixed and chilled for ½ hour, or you can make them yourself.
These are
Crimini. Rinse the mushrooms, pat them dry, cut off the tough end of the stems.
Put 3
tablespoons olive oil in an 8-inch skillet, cover and steam mushrooms over low
heat for 5 minutes or until they are
just tender. Drizzle over vinegar, mix and chill for
at least ½ hour.
I call this
‘Laziest Day Appetizers.’
Teeny pearl tomatoes or cherry tomatoes,
rinsed—if you leave a little water on them, you
can lightly salt them and the salt will adhere.
A can of
artichoke hearts, rinsed quickly and marinated with olive oil and vinegar.
And a can of
drained smoked oysters.
All photos by Carol Guilford.
