Marinated Mushroom and Roasted Red Pepper Antipasti
From Mimi Brodeur's forthcoming mushroom cookbook due out in September 2005!

This quick, luscious appetizer can be made 3 or 4 days in advance and stored in the refrigerator. When ready to serve, strain marinating liquid and reserve for use in pastas or salads. Threaded on toothpicks, mushrooms and red peppers make a lovely accompaniment to appetizer trays of assorted cheeses and salami. I like the fruity, bold flavor of the white balsamic vinegar, but white wine vinegar will work, too.

Ingredients:
1/2 cup white balsamic vinegar
1 cup water
3/4 teaspoons salt
1 pound crimini or button mushrooms, washed and trimmed (Slice or quarter large capped mushrooms)
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 roasted red pepper, cut into 1/2 inch strips
1/2 cup extra virgin olive oil

Preparation:
In a large saucepan, bring vinegar, water and salt to a boil. Stir in mushrooms, cover and simmer 6 minutes, until mushrooms are tender.
Remove from heat and stir in remaining ingredients. Strain liquid and thread mushroom and red pepper strips on decorative, toothpicks. Serve cold or at room temperature.

Serves 4 to 6 as an appetizer

Time saving tip:
Purchase jars or deli-made roasted red peppers, available at your local supermarket.