Garden Cuisine: Italian Mushroom Salad
Cooking with fresh mushrooms and bell peppers
A sure crowd pleaser at any outdoor/indoor lunch/dinner
1 1/2 lbs. fresh mushrooms
1/3 cup of each: finely chopped red, yellow and orange peppers
1/4 cup finely chopped shallots or red onion
1/2 cup Kraft (or any other brand) of Italian Salad Dressing
Gently wash the mushrooms being careful not to water-log them. Dry on paper towels. Slice the mushrooms and place in a large glass bowl. Add the chopped peppers, shallots, and the 1/2 cup Italian dressing.
Let marinate for at least 1 hour in the refrigerator, covered. **The salad will shrink in size as the mushrooms release their water content, ergo be careful with the amount of dressing added.** Serve cold.
Makes at least 10 servings
This recipe is also very good with asparagus but you will need to blanch the asparagus first before adding the other ingredients.
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