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Marinated Mushroom Salad

From Lynne Wilson


1 lb. mushrooms, trimmed and cut into ¼-inch slices
½ cup red wine vinegar
¾ cup salad oil
1 tsp. salt
½ tsp. ground pepper
1 tsp. garlic, finely minced
½ red onion, thinly sliced (about ¼ pound)
2 sweet peppers in thin strips (1 red and 1 green)


Place the sliced mushrooms in a glass or stainless-steel mixing bowl. Mix the vinegar, oil, salt, pepper, and garlic in a small saucepan. Bring to a boil over high heat and pour it over the sliced mushrooms. Stir until the mushrooms are well coated with the hot dressing. Add the sliced onions and peppers. Stir, cover, and refrigerate, stirring occasionally, for at least 6 hours or overnight. Drain before serving.