Mushroom Antipasto

Discussion in 'Food and nutrition' started by Lucky, Feb 4, 2006.

  1. Lucky

    Lucky Guest

    Mushroom Antipasto

    1 Tbsp olive oil
    5 cups sliced mushrooms
    2 Tbsp lemon juice
    1/2 cup chopped onion
    2 large cloves garlic, minced
    1 bay leaf
    marjoram
    thyme
    pepper
    pinch cayenne pepper
    19 oz can chopped tomatoes
    2 Tbsp red wine vinegar
    pinch granulated sugar
    2 Tbsp chopped fresh parsley
    salt

    In skillet, heat oil over medium-high heat; cook mushrooms for 7 to 10
    minutes or until liquid is released. Drain, reserving liquid. In bowl,
    toss mushrooms with lemon juice; set aside. Add onion, garlic and 2 Tbsp
    mushroom liquid to skillet; cook over medium heat for 3 to 5 minutes or
    until softened. Add bay leaf, marjoram, thyme, pepper and cayenne; cook,
    stirring, for 1 minute. Stir in tomatoes, remaining mushroom liquid,
    vinegar and sugar; bring to boil. Reduce heat to low; cover and simmer for
    25 minutes. Uncover and increase heat to medium-high; cook for 2 minutes
    or until liquid is reduced by half. Discard bay leaf. Add tomato mixture
    and parsley to mushrooms, stirring to mix well. Season with salt to taste.
    Refrigerate until chilled or for up to 5 days. Serve at room temperature.

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