BROCCOLI AND MUSHROOM ANTIPASTO
Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette!
1 c. olive oil
1/2 c. red wine vinegar
3 lg. garlic cloves, peeled and grated
1 t. mild curry powder
1/2 t. dry mustard
salt to taste
1 lg. bunch fresh broccoli
3 c. fresh mushroom caps
1/4 c. sliced sweet red roasted pepper, 1/4 inch wide
In large mixing bowl combine olive oil, vinegar, garlic, curry powder and dry mustard. Stir briskly with wire whisk till thickened. Salt to taste, then stir again.
Wash broccoli under cold water; shake off excess. Using a sharp knife, remove buds by cutting 1/2 inch down from the buds and across each stalk. Cut larger buds into halves or thirds. Keep the buds fairly uniform in size, about the size of a quarter. Reserve stalks for other use. Put broccoli buds in strainer and drain till dry.
Wash mushrooms thoroughly, then cut each stem off at the level of each cap (reserve stems for other use). Let set at room temperature to dry; it won’t take long.
Stir dressing well before adding vegetables, then add broccoli, mushrooms and roasted pepper strips. Stir gently, bringing dressing up and over vegetables. Cover with plastic wrap and marinate, at room temperature, for up to 4 hours before serving, stirring occasionally.
Notes: Serve Broccoli and Mushroom Antipasto as an accompaniment to pasta and red sauce dishes, or on an antipasto tray.
Select only the freshest broccoli and clean mushrooms.