Description
Tender mushrooms and sliced pepperoncini in a tangy garlic-herb dressing, chilled before serving.
Servings: 6 appetizer portions
Prep: 15 minutes
Cook and drain: Approximately 10 minutes
Marinate: At least 4 hours
Total: Approximately 4 hours 25 minutes
Ingredients
Scale
- 1 pound button or cremini mushrooms, trimmed and halved if large
- ½ cup sliced pepperoncini, drained
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons pepperoncini brine
- 3 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes, optional
- Up to ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil, optional
- ¼ cup sliced green olives, optional
Instructions
- Clean and trim mushrooms. Cut large ones into similar bite-size pieces.
- Simmer in lightly salted water for approximately 5–7 minutes, until tender but intact, or steam until tender.
- Drain thoroughly, cool slightly, and blot excess surface water.
- Whisk oil, vinegar, brine, garlic, dried herbs, pepper flakes, black pepper, and salt in a bowl.
- Add warm mushrooms, pepperoncini, and optional olives. Toss gently. Fold in fresh herbs.
- Transfer to a clean covered container and refrigerate promptly for at least 4 hours, preferably overnight. Turn gently occasionally.
- Toss before serving. Let only the serving portion stand briefly to take the chill off, then garnish as desired.
Storage: Refrigerate at 40°F or below and use within 4 days of preparation, including marinating time. Not intended for canning or pantry storage.
Estimated calories: Approximately 125–160 per serving, depending on olives and marinade consumed.
Little tip: Drain the mushrooms before changing the dressing. Removing excess cooking water is more effective than trying to cover a watery marinade with extra salt and herbs.