Mushroom Antipasto Salad

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Mushroom Antipasto Salad

 

 

400 g (14 oz) button mushrooms, trimmed

1/3 cup olive oil

1/3 cup red wine vinegar

2 teaspoons GF Dijon mustard

1 teaspoon caster (superfine granulated) sugar

200 g (7 oz) kalamata olives

12 slices chargrilled eggplant, chopped

1 cup semi-dried tomatoes

1 cup small basil leaves

salt and pepper, to taste

 

 

1. Place mushrooms into aJaowl. Combine oil, vinegar, mustard, sugar,

and salt and pepper in a screw-top jar. Shake well.

 

2. Pour dressing over mushrooms. Toss well to coat. Cover. Set aside

to marinate for 30 minutes, stirring every 10 minutes.

 

3. When ready to serve, add olives, eggplant, tomatoes and basil to

mushrooms. Toss to combine. Season with salt and pepper.

 

 

Serves 8.