Mushroom Piccante Recipe

Step 1

TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 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.

Things You'll Need

  • 1 1/2lb SMALL WHITE MUSHROOMS
  • 1tb FRESH SHREDDED OR
  • 1ts DRIED BASIL LEAVES
  • 4tb OLIVE OIL
  • 1tb CHOPPED ITL.PARSLEY
  • 1 MEDIUM ONION,SLICED THIN
  • 2ts SALT
  • 1 CLOVE GARLIC,MINCED
  • 1/4ts FRESHLY GROUND PEPPER
  • 3 LARGE TOMATOES,CUBED
  • 1/4c WINE VINEGAR
  • 2tb DRAINED SMALL CAPERS

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