Courtesy of Debra Stark, author
Blue Ribbon Edition, From Our Kitchen to Yours
I love cheese and mostly use it when entertaining and with appetizers. Here’s an easy recipe with mushrooms, which I also love.
4 cups fresh wild mushrooms (or button mushrooms)
1 cup extra-virgin olive oil
¼ cup lemon juice
¼ cup apple cider vinegar
4 cloves garlic, pressed with garlic press
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
½ cup blue cheese, crumbled
Wipe mushrooms with a clean, dry cloth to remove any dirt. Cut off stems and save those for soups or to make a vegetable broth.
Put whole mushrooms together with all the remaining ingredients into a large mixing bowl. Toss with your hands so you can feel mushrooms are coated with everything and blue cheese is nicely dispersed.
Cover and refrigerate 4 to 6 hours before serving. These make a great addition to an antipasto. They are also nice in a pretty bowl with a little spoon served next to a plate of sturdy crackers.
Note: Use marinated mushrooms as salad dressing too! Serves a crowd as an appetizer or eight when tossed in a salad.