Antipasti Plate

Antipasti plate of Marinated Mushrooms served with any assortment of prosciutto or other cured meats, marinated mozzarella (buy it or try ours), olives (we have an easy recipe for Anchovy-Marinated Olives), and breadsticks or crackers.

An antipasti plate is one of the most low-effort and delicious ways to warm up a crowd before a meal—especially if you include these mushrooms. Serve an assortment of purchased cured meats and breadsticks with some homemade snacks like our Marinated Bocconcini and these lightly tangy and herby mushrooms. True to the nature of marination, these fungi get better with age, so make them a few days ahead for the best flavor. And if there happen to be leftovers, try them in a salad or sandwich.

Because of all the olive oil in the marinade, the mixture will solidify in the fridge. To serve, just remove the mushrooms from the refrigerator at least 30 minutes ahead and let them come to room temperature so the oil liquifies again.

These mushrooms will last up to 10 days when stored in an airtight container in the refrigerator.




Marinated Mushrooms

INGREDIENTS

2 cups olive oil
6 cloves garlic, peeled and smashed
1 pound small white button mushrooms, cleaned and stems trimmed
1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
6 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped tarragon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

INSTRUCTIONS

Heat oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.

Anchovy-Marinated Olives

Be sure to pick up high-quality olives and anchovies from the refrigerated section of your supermarket. Stay away from the canned varieties, which are flavorless.

Game plan: Store in an airtight container in the refrigerator for up to 1 week.



INGREDIENTS

1/2 pound cured green olives, such manzanilla
1/2 pound cured black olives, such as kalamata
1 teaspoon fennel seed, crushed
1 teaspoon ground coriander seed
1 teaspoon ground cumin
4 medium cloves garlic, minced
4 oil-packed anchovy fillets, rinsed and minced
1/2 teaspoon red pepper flakes
2 tablespoons fresh Italian parsley, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar

INSTRUCTIONS

Combine ingredients in a large bowl and mix well to coat olives.
Place in an airtight container and let marinate, refrigerated, at least 4 hours.

Source: http://www.chow.com