The beauty of marinated mushrooms is you can't really go wrong; you can marinate them in pretty much whatever you have on hand. If you have fresh herbs, definitely throw those in there, and minced shallots would work great, too. This is ideal for a lunch box because the mushroom marinade doubles as your salad dressing, and because this salad is all about sturdy vegetables, nothing will wilt before lunchtime.
I put in a good amount of mustard and red pepper flakes here, but if you don't like spice or sharp flavors, you can use a little bit less to taste. I also like to serve these as part of an antipasto platter with some good quality cheese, bread, olives and artichokes.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Find her on twitter @the_suzchef
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