Mary Ciarrocchi's Mushroom Salad

INGREDIENTS

• 3 pounds Modern fresh mushrooms, cleaned and trimmed
  
• 1 cup white vinegar
• 1/2 cup stuffed green olives, sliced
  
• 1/4 cup pitted ripe olives, sliced
  
• 1/4 cup vegetable oil
  
• 1/4 cup chopped sweet green bell pepper
  
• 1/4 cup chopped celery
  
• 2 tablespoons chopped onion
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon garlic salt

INSTRUCTIONS

From the Ciarrocchi family kitchen, this make-ahead salad is ideal for a party or family get together. Just surround it with some sliced meats and cheeses for an easy antipasto.

In large saucepan, combine mushrooms and boiling water to cover; return to a boil. Drain mushrooms well and combine with 2 cups water and the vinegar. Set aside, covered, 30 minutes. In serving bowl, stir together green and ripe olives, oil, pepper, celery, onion, oregano and garlic salt. Drain mushrooms well and fold into olive mixture. Cover and refrigerate at least 30 minutes before serving.

Yield: 8 servings