Garlic Poached Mushrooms with Balsamic Vinegar and Fresh Basil

Easy to make for an antipasto or vegetable platter, or serve with a cubed semi-hard cheese like smoked Gouda or dill Havarti.

Ingredients

1 pound fresh mushrooms
2 cloves garlic, peeled and smashed
1 tablespoon lemon juice

Dressing Ingredients

1 clove garlic, minced
3 tablespoons balsamic vinegar
3 tablespoons canola or vegetable oil
1 tablespoon chopped fresh basil
pinch white pepper
pinch salt
1/2 teaspoon tamari (optional) Method:
Wash mushrooms and set aside.

In a large saucepan add one quart of water, lemon and garlic cloves and bring to a boil. Poach mushrooms at medium boil until tender, approximately 3-5 minutes. When done through, remove from heat and drain well. Cool in the refrigerator 1 hour.

In a stainless steel bowl, add dressing ingredients and whisk together. Add drained mushrooms and toss to coat. Let stand 30 minutes for flavor to develop, tossing occasionally.

This recipe can be made one day in advance and held dressed in the refrigerator. Let stand at room temperature for 20 minutes before serving.

Serves 4 as an appetizer