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| Mushroom & Olive Relish
1 pound of medium size fresh mushrooms
2 teaspoons of chopped parsley
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/2 teaspoon of dried oregano leaves
1/4 teaspoon of dried basil leaves
2 tablespoons of grated onion and juice
1 garlic clove, pressed
1/3 cup of chopped pimiento stuffed olive
1 teaspoon of sugar
1/4 cup of salad oil
1/4 cup of white wine vinegar
1 cup of black pitted olives, drained
1 cup of cherry tomatoes, washed
Wash and dry mushrooms, trim stems, leave whole. In a large saucepan, combine mushrooms with 2 cups of water. Bring to boiling, reduce heat and simmer 5 minutes or until almost tender. Drain. Arrange in large , shallow baking dish.
Combine rest of ingredients except black olives and tomatoes, mix very well, pour over mushrooms. Refrigerate, covered and stirring gently occasionally at least 12 hours.
To serve, add black olives and cherry tomatoes before serving. Makes about 10 servings
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Dips & Sauces Cookbooks
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