Mushroom piccante

Yield: 6 servings

Measure Ingredient
1½ pounds SMALL WHITE MUSHROOMS
1 tablespoon FRESH SHREDDED OR
1 teaspoon DRIED BASIL LEAVES
4 tablespoons OLIVE OIL
1 tablespoon CHOPPED ITL.PARSLEY
1 MEDIUM ONION,SLICED THIN
2 teaspoons SALT
1 CLOVE GARLIC,MINCED
¼ teaspoon FRESHLY GROUND PEPPER
3 LARGE TOMATOES,CUBED
¼ cup WINE VINEGAR
2 tablespoons DRAINED SMALL CAPERS

PHILLY.INQUIRER

TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN ⅛ INCHTH IN.PLACE IN AN ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC.COOK UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES.ADD THE TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES LONGER.STIR IN VINEGAR AND CAPERS.GARNISH WITH SLICED TOMATOES,AND MUSHROOMS.SERVE HOT OR AT ROOM TEMPERATURE.SERVES 6 TO 8.

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