Herb Marinated Mushrooms

Name: Herb Marinated Mushrooms
Ingredients: 1 12 cups water; 1 cup cider vinegar; 12 cup salad oil; 1 garlic clove, minced; 1 tablespoon salt; 12 teaspoon whole black peppercorn; 12 teaspoon dried thyme; 12 teaspoon dried oregano; 12 teaspoon dried chervil; 1 bay leaf, crushed; 2 tablespoons fresh parsley, chopped; 2 lbs button mushrooms, whole; 1 bell pepper, cut into rings; 12 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)

17 ingredients

7 steps

Ingredients

1 12 cups water
1 cup cider vinegar
12 cup salad oil
1 garlic clove, minced
1 tablespoon salt
12 teaspoon whole black peppercorn
12 teaspoon dried thyme
12 teaspoon dried oregano
12 teaspoon dried chervil
1 bay leaf, crushed
2 tablespoons fresh parsley, chopped
2 lbs button mushrooms, whole
1 bell pepper, cut into rings
12 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.