Courtesy of Debra Stark, author

Blue Ribbon Edition, From Our Kitchen to Yours

I love cheese and mostly use it when entertaining and with appetizers. Here’s an easy recipe with mushrooms, which I also love.

4 cups fresh wild mushrooms (or button mushrooms)

1 cup extra-virgin olive oil

¼ cup lemon juice

¼ cup apple cider vinegar

4 cloves garlic, pressed with garlic press

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

½ cup blue cheese, crumbled

Wipe mushrooms with a clean, dry cloth to remove any dirt. Cut off stems and save those for soups or to make a vegetable broth.

Put whole mushrooms together with all the remaining ingredients into a large mixing bowl. Toss with your hands so you can feel mushrooms are coated with everything and blue cheese is nicely dispersed.

Cover and refrigerate 4 to 6 hours before serving. These make a great addition to an antipasto. They are also nice in a pretty bowl with a little spoon served next to a plate of sturdy crackers.

Note: Use marinated mushrooms as salad dressing too!  Serves a crowd as an appetizer or eight when tossed in a salad.