Marinated Mushroom and Grape Tomato Antipasto

I live with two people who HATE mushrooms and fresh tomatoes, so I thought I’d prepare these two items in their own dish since I like them so much, and that way the boys won’t have to pick them out. My lucky day!

Marinated Mushroom and Grape Tomato Antipasto:

  • 2 Tbs. olive oil to saute
  • 1 pound fresh button or baby portobellos
  • 2 cloves garlic, sliced
  • 2 Tbs. white wine vinegar
  • 2 Tbs. olive oil to finish
  • 12 oz. grape tomatoes
  • salt and pepper


Heat the saute pan until it is very hot. Add the olive oil and let it heat. Drop in the mushrooms and stir around in the oil. Add a little salt and pepper and let the mushrooms cook on high heat until they are nicely browned. This will take just a couple minutes of cooking. When they have turned a nice golden brown, add the garlic and stir into the oil quickly and then pour in the vinegar. Let the vinegar boil and evaporate for a minute and turn off the heat. Add extra olive oil to finish and mix in the grape tomatoes. Toss it all together and remove from the pan to cool to room temperature.