Ingredients for Part 1

• ½ cup olive oil
• 3 tablespoons chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon dried tarragon leaves
• 1 clove garlic, slightly crushed
• 1/8 teaspoon black pepper
• ½ pound small or medium fresh mushrooms, stems removed

Method

1. Combine all ingredients except mushrooms in bowl, whisk.
2. Add mushrooms, stir. C
3. hill, covered, at least 4 hours.
4. Drain mushrooms, reserve marinade for dressing, if desired.

Ingredients for Part 2

• Marinated mushrooms (the recipe that you prepared first)
• 4 teaspoons red wine vinegar
• ½ teaspoon dried basil leaves
• ½ teaspoon dried oregano leaves
• Generous dash black pepper
• ¼ cup olive oil
• 4 ounces mozzarella cheese, cut into ½-inch cubes
• 4 ounces prosciutto or cooked ham, thinly sliced
• 4 ounces provolone cheese, cut into 2-inch sticks
• 1 jar (10 ounces) pepperoncini peppers, drained
• 8 ounces hard salami, thinly sliced
• 2 jars (6 ounces each) marinated artichoke hearts, drained
• 1 can (6 ounces) pitted ripe olives, drained

Method

1. Prepare Marinated Mushrooms and set aside.
2. Combine vinegar, basil, oregano and black pepper in small bowl. Whisk in oil.
3. Add mozzarella cubes, stir to coat.
4. Marinate, covered, in refrigerator at least 2 hours.
5. Drain mozzarella cubes, reserve marinade.
6. Wrap ½ of prosciutto slices around provolone sticks, roll up remaining slices separately.
7. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired.
8. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives.

Makes 6 to 8 servings.