We just had a lovely dinner party where I made a ton of food, so a lot of that will be shared here, beginning with the appetizer.
My idea was to make toothpick-skewered vegetarian antipasto using cherry/grape tomatoes, mozzarella balls (bocconcini) and marinated mushrooms. Everyone loved them (I don’t particularly like them because I’m not a fan of raw tomato). You can totally mix it up with any antipasto items you want: olives, ham, salami, pepper, whatever! Here’s the recipe for the marinated mushrooms:
- 1/2 cup extra-virgin olive oil
- 2 pounds cremini or button mushrooms, cleaned and quartered
- 2 lemons, zested and juiced
- 3 garlic cloves, sliced
- 1 small bunch fresh thyme
- 2 bay leaves
- salt and pepper
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.