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.