Mushroom Piccante Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
1 1/2 lbs: SMALL WHITE MUSHROOMS,
1 tbsp: FRESH SHREDDED OR,
1 tsp: DRIED BASIL LEAVES,
4 tbsp: OLIVE OIL,
1 tbsp: CHOPPED ITL.PARSLEY,
1 MEDIUM: ONION, SLICED THIN
2 tsp: SALT,
1 CLOVE: GARLIC, MINCED
1/4 tsp: FRESHLY GROUND PEPPER,
3 LARGE: TOMATOES, CUBED
1/4 cup: WINE VINEGAR,
2 tbsp: DRAINED SMALL CAPERS,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp