To balance out the meatiness, good antipasti requires tangy vegetables. I was inspired to make these marinated mushrooms because one, I can't cure my own meats....yet. And two, they are incredibly easy. I put these together at night, left them in the refrigerator overnight, and enjoyed them a top my salad the next afternoon. If you buy small enough cremini mushrooms, you can enjoy them whole, like I did, or you can slice them up. This recipe is super easy so any beginner cook can tackle it. Also, all of these ingredients you definitely are likely to have on hand.
1 pound buttoned mushrooms wiped clean
2 cloves garlic minced
2 teaspoons salt
2 teaspoons pepper
1/2 lemon juiced
2 tablespoons apple cider vingear
1/4 medium red onion finely chopped
2 teaspoons fresh oregano, 1 teaspoon dried
2 tablespoons freshly chopped parsley
Boil mushrooms briefly in salted waters for 3 - 4 minutes. Drain mushrooms and transfer them to a medium sized bowl. Add garlic, salt, pepper, lemon juice, vinegar, oregano, and red onion. Toss to coat over the mushrooms generously. Marinate in the refrigerator for 5 hours or overnight. Serve at room temperature and garnish with fresh parsley.