Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered, for 2 minutes. Drain mushrooms; set aside to cool.
In a small saucepan bring water to boil. Add carrots and celery; return to boil. Reduce heat and simmer, covered, for 3 minutes. Add red and green peppers; cover and simmer for 3 minutes or until tender. Drain and set aside to cool.
In medium bowl mix olive oil, oregano, salt, and black pepper; let stand 10 minutes. Stir in mushrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hours before serving.
Instructions
Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered, for 2 minutes. Drain mushrooms; set aside to cool.
In a small saucepan bring water to boil. Add carrots and celery; return to boil. Reduce heat and simmer, covered, for 3 minutes. Add red and green peppers; cover and simmer for 3 minutes or until tender. Drain and set aside to cool.
In medium bowl mix olive oil, oregano, salt, and black pepper; let stand 10 minutes. Stir in mushrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hours before serving.
Similar Recipes
mushroom salad