Mushroom Antipasto by franciepad

[BakerAunt]

Mushroom Antipasto
Submitted by franciepad on March 18, 2005 at 4:12 pm

Delicious antipasto - lots of ingredients, but easily put together.

2 Tbs. unsalted butter
2 each flat anchovy fillets, packed in olive oil, drained
2 cups mushrooms, sliced
1 clove garlic, mashed to a paste
2 Tbs. dry white wine
1 Tbs. fresh lemon juice, plus 2 tsps.
1/4 teaspoon ground pepper
4 ounces Jarlsberg cheese cut into julienne
4 ounces hard salami, cut into julienne
1/4 cup Kalamata olives, pitted, halved
1/4 cup red onion, minced fine
3 Tbs. capers, drained
3Ttbs. parsley, minced
3 Tbs. olive oil
2 tsp white wine vinegar

Heat butter in medium noncorrosive skillet over low heat. When foam subsides, add anchovies; mash with back of spoon to a paste. Add mushrooms add garlic, sauté, stirring occasionally for a few minutes until mushrooms are lightly browned. Add wine and the 1 tbsp lemon juice; increase heat to medium-high. Cook, stirring frequently to prevent scorching, until liquid evaporates, about 3 minutes. Remove from heat, season with pepper to taste.

Transfer mushroom mixture to medium bowl; let stand until cool. Add cheese, salami, olives, red union, capers and parsley.

Wisk oil, vinegar, and the 2 teaspoons lemon juice in small bowl until well blended. Pour over mushroom mixture; toss to coat well. Let marinate, covered, tossing occasionally, at room temperature 30 to 60 minutes.

Antipasto keeps for 2 days in refrigerator, tightly covered, Let stand at room temperature for 30 minutes before serving.

Spread the word

      

  

  

[Author]

Posts