Marinated Mushrooms with Tomatoes and Basil

A perfect balance of ingredients, this versatile dish is rich with tomatoes and sparked by the fresh taste of basil. Serve as an appetizer, side dish or spoon over baby spinach leaves.



1/4 cup balsamic vinegar

1/3 cup olive oil


1/2 teaspoon salt

1/2 teaspoon black pepper

1 (8 ounce) package white button or crimini mushrooms, as small as possible

1 (12 ounce) package cherry tomatoes, halved

1/2 cup fresh basil, coarsely chopped

2 scallions, chopped

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In a medium saucepan heat together all marinade ingredients just until warm. Do not boil. Remove from heat.
Place mushrooms, tomatoes, basil and scallions into a large bowl. Pour marinade over all. Toss. Cover and refrigerate at least 4 hours or overnight. Toss again before serving.
Yields: 4 cups