2 lbs. fresh mushrooms
2 tablespoons garlic, minced
3 tablespoons shallots, minced
1 cup white wine vinegar
1 cup extra virgin olive oil
1 cup water
2 bay leaves
1 green pepper, finely minced
1 red pepper, finely minced
1/4 tsp. dry thyme
1/4 tsp. dry oregano
1 tablespoon fresh basil, minced
1 tsp. salt (or more, to taste)
1/2 tsp. freshly ground black pepper
pinch cayenne pepper

The combined colors of the red and green peppers give this a festive touch. These mushrooms make a nice addition to antipasto dishes but are flavorful enough to be served on their own.

Using a silicone or pastry brush, clean mushrooms; or wipe clean with a damp cloth. Set aside. Wash, core and seed peppers; chop into a fine 1/8 inch mince.

In a medium saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for 5 minutes.

Stir in mushrooms and peppers; Cover for 5 minutes and cook until mushrooms are barely tender, stirring often.

Remove from heat; transfer to a jar and refrigerate. Will keep for 1 or 2 weeks.

Submitted by: CM