Mushroom Antipasto Salad - cooking recipe

Ingredients

1 lb button mushrooms, halved or quartered
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
1/2 tsp chili flakes
4 oz sun-dried tomatoes, roughly chopped
1 oz pitted black olives, halved
1 (13.5 oz) can artichoke hearts, drained, quartered

Preparation

Combine mushrooms, oil, vinegar, garlic and chili flakes. Set aside to marinate for 30 mins.
Add tomatoes, olives and artichokes. Serve.