2 lbs. mushrooms (rinsed and dried) *Leave mushrooms whole.
5 tbs. olive oil
6 tbs. red wine vinegar
1/2 cup red roasted peppers (chopped finely)
1/2 cup green roasted peppers (chopped) *optional)
2 cloves of garlic (minced)
2 tsp. sea salt
1. Boil mushrooms for 5 minutes. (Let drain and cool.)
2. Refrigerate mushrooms. (at least 2 hours)
3. In a large, deep bowl, mix olive oil, red wine vinegar, roasted peppers, garlic and salt. Stir well.
4. Add mushrooms to bowl and mix well.