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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is originally from a local Methodist church cookbook published over 20 years ago and was submitted by my good friend, Gaye Couch. It can be served as a salad or as an appetizer and is always well received whenever I make it. Ingredients:
1 1/2 cups water |
1 cup cider vinegar |
1/2 cup salad oil |
1 garlic clove, minced |
1 tablespoon salt |
1/2 teaspoon whole black peppercorn |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon dried chervil |
1 bay leaf, crushed |
2 tablespoons fresh parsley, chopped |
2 lbs button mushrooms, whole |
1 bell pepper, cut into rings |
1/2 red onion, thinly sliced |
2 (9 ounce) cans artichoke hearts, drained (optional) |
2 cups cherry tomatoes (optional) |
8 -16 butter lettuce leaves (if serving as a salad) |
Directions:
1. Wash vegetables and prepare as directed.
2. Combine water, vinegar, oil and all herbs and seasonings.
3. Whisk to combine well and pour over vegetables.
4. Cover and refrigerate overnight.
5. Before serving, drain most of marinade.
6. If serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce.
7. If serving as an appetizer, serve with party toothpicks.
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