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Mushroom Piccante

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Submitted by jenny2412

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G MUSHROOMS
small, white
1 15
TABLESPOON ML BASIL
freshly shredded, or 1 teaspoon dried basil leaves
4 6E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 1
MEDIUM MEDIUM ONIONS
sliced thinly
2 1E+1
TEASPOONS ML SALT
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
3 3
LARGE LARGE TOMATOES
ubed
¼ 59
2 3E+1
TABLESPOONS ML CAPERS
small, drained

Directions

Trim, clean, and dry mushrooms and slice them in ⅛ inch pieces.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 128 65% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 877mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 17% Vitamin C 27%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

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