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Mushroom Piccante




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Mushroom Piccante

1 1/2 lb SMALL WHITE MUSHROOMS

1 tb FRESH SHREDDED OR

1 ts DRIED BASIL LEAVES

4 tb OLIVE OIL

1 tb CHOPPED ITL. PARSLEY

1 MEDIUM ONION, SLICED THIN

2 ts SALT

1 CLOVE GARLIC, MINCED

1/4 ts FRESHLY GROUND PEPPER

3 LARGE TOMATOES, CUBED

1/4 c WINE VINEGAR

2 tb DRAINED SMALL CAPERS

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.

 

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