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This had delicious flavours and everything about it seemed 'just right'. We don't have semi-dried tomatoes (have never actually seen that term in a recipe before), so I used sun-dried, which we love. A keeper.

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evelyn/athens July 26, 2003

I made this without the olives, tomatoes, egg plant and basil leaves as I made other antipasto to go with just these marinated mushrooms. They were the best, my whole family loved them. Very easy to make as well. I made them the day before so they marinated for 24 hours so the mushrooms were very tender. I had balsamic vinegar in the pantry so I used that instead. Absolutely beautiful.

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annaka.fitness December 26, 2006
Mushroom Antipasto Salad