This recipe is from Lagonda in Idaho. She brought it to a party and they went like hotcakes.
3 lbs mushrooms. Clean and steam 2-3 minutes just to begin softening process. Cool.
Vinaigrette:
3/4 cup olive oil 4 TBLS balsamic vinegar
3tsp salt Pepper to taste
Large pinch of red pepper flakes 6 cloves of garlic – crushed
2 tsp each of oregano, basil & thyme
6 sun dried tomatoes-chopped 1 tsp Dijon mustard
Put vinaigrette into a double ziplock bag and add mushrooms. Remove air from bag and refrigerate for 6-24 hours turning bag to coat evenly throughout the day. Serve with or without juice.
