| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms |
| 1 |
c |
White vinegar |
| 2 |
c |
Water |
| 1/2 |
c |
Sliced carrots |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Green peppers strips |
| 1/2 |
c |
Red pepper strips |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Oregano leaves, crushed |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar
and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins.
Drain mushrooms; set aside to cool. In a small saucepan bring water to
boil. Add carrots & celery; return to boil. Reduce heat and simmer covered
for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until
tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano
& salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and
other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before
serving.
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