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Marinated Mushroom and Olive Salad

paula


This is one of my mother-in-law’s recipes that she was given by another teacher some years ago.  She usually serves it for large family gatherings and none of it is leftover.

My husband actually made it for a gathering at our house over the weekend.  As I am not a much of a fan of olives, I did not eat it.  However, I am told that it was good.

: Marinated Mushroom and Olive Salad

  1. 6 ounces small mushroom (more or less)
  2. ¼ c. sweet green peppers (other colors can be used for color red, yellow, orange…)
  3. ¼ c. diced onion
  4. 1 c. green olive sliced
  5. olive oil
  6. white vinegar

  1. Place mushrooms in a pot of boiling, salted water.
  2. Bring to a full boil.
  3. Remove from heat and drain.
  4. Place mushrooms in a bowl and cover with white vinegar.
  5. Let stand 15 minutes.
  6. Drain off vinegar.
  7. Add peppers, onion, olives and just enough to olive oil to cover mushrooms.
  8. Stir.
  9. Refrigerate for several hours. (They are better the next day.)

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