Marinated Mushrooms and Peppers

⅓ cup white wine vinegar or cider vinegar
¼ cup oil
1 teaspoon sugar
4 teaspoons freshly chopped basil
½ teaspoon salt
2 cloves minced garlic
1 (8-ounce) package medium fresh mushrooms, halved*
¼ cup thinly sliced scallions
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

1. In nonmetal container or resealable food storage plastic bag, combine vinegar, oil, sugar, basil, salt and garlic; mix well.

2. Add mushrooms, scallions and bell peppers; stir or shake gently to coat. Cover container or seal bag; refrigerate at least one hour or overnight to blend flavors. Stir before serving; serve with slotted spoon. Store in refrigerator.

3. Garnish with freshly chopped basil at serving time, if some is available.

Yield: 8 (½ cup) cup servings.

*Substitute Portobello, cremini or shitake mushrooms if you prefer.

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Marinated Mushrooms and Peppers

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