I like to serve these savory mushrooms alongside sliced baguettes and crackers.
—KIM MARIE VAN RHEENEN MENDOTA, IL
PREP: 10 MIN. + MARINATING • MAKES: 12-14 SERVINGS
1/2 cup sun-dried tomatoes (not packed in oil), julienned
1 cup boiling water
1/2 cup olive oil
1/2 cup white wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 pound sliced fresh mushrooms
8 ounces Monterey Jack cheese, cubed
1. In a small bowl, combine the tomatoes and water. Let stand 5 minutes; drain.
2. In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.