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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