Mushroom Antipasto Salad - cooking recipe

Ingredients

400 g button mushrooms
2/3 cup olive oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon caster sugar
salt & fresh ground pepper
200 g kalamata olives
200 g semi-dried tomatoes
200 g char-grilled eggplants, slices
1 cup small basil leaves

Preparation

Place mushrooms in a large bowl.
Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar.
Shake well to combine.
Pour dressing over mushrooms and toss well to coat mushrooms in mixture.
Cover and set aside for 30 minutes, stirring every 10 minutes.
Just before serving add remaining ingredients and toss gently to combine.