Mushroom Antipasto

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We clipped this recipe out of some cooking magazine 30 or 40 years ago.  It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette.  In other words, it is all of the flavors of an antipasto platter, mixed together.  We served it with a home-made sourdough baguette as part of Christmas Eve dinner.

2 Tbs. unsalted butter

2 anchovy filets, chopped

2 cups sliced mushrooms (about 12 oz.)

1 garlic clove, mashed

2 Tbs. dry white wine

1 Tbs. plus 2 tsp. lemon juice, divided

Freshly ground black pepper

4 oz. Jarlsberg cheese, cut into julienne

4 oz. hard salami, cut into julienne

¼ cup Kalamata olives, halved

¼ cup red onion, chopped

3 Tbs. capers, drained

3 Tbs. minced parsley

3 Tbs. olive oil

2 tsp. white wine vinegar

Melt the butter over medium heat in a skillet.  Add the chopped anchovies and the sliced mushrooms and garlic.  Cook stirring ocassionally, until the mushrooms have released their liquid and have browned.  Add the wine and , and cook them to dissolve them.  Add the white wine and 1 Tbs. of the lemon juice.  Cook, stirring frequently, until the liquids have been absorbed.  Remove from heat and allow to cool.

In a bowl, mix together the cooled mushrooms, the cheese, salami, Kalamata olives, red onion, capers, and parsley.  In a small bowl, mix together the olive oil, white wine vinegar, and remaining 2 tsp. of lemon juice.  Pour the vinaigrette over the mushrooms, etc. and allow to marinate for 30-60 minutes at room temperature before serving.  Can be made up to two days in advance and stored in the refrigerator.


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