Marinated Mushrooms And Cherry Tomatoes
|Olive oil||3 Cup (48 tbs) (good quality)|
|Dried thyme leaves||1 Teaspoon|
|Red wine vinegar||10 Tablespoon (1/2 cup plus 2 tablespoons)|
|Coarsely chopped fresh parsley||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Mushrooms||3 Pound (medium size)|
|Garlic cloves||3 Large, finely chopped|
|Cherry tomatoes||4 Pint, washed and stemmed (baskets)|
|Dried basil/4 1/2 tablespoons fresh basil, chopped||1 1⁄2 Tablespoon|
Combine all ingredients but mushrooms and tomatoes.
Wash and dry mushrooms, cutting off ends of the stems.
Gently stir mushrooms into marinade.
Cover and refrigerate for at least 1 day, up to 3.
Add the tomatoes 24 hours before serving, but no longer.
Stir occasionally to be sure the vegetables on top are covered by the marinade.
Keep under the marinade with crushed waxed paper, if necessary.
To serve, drain and place in serving bowl.
NOTE TO COOK: Bring to party in storage container and drain and place in serving bowl at party.