Mushroom Piccante
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mushrooms
small, white |
|
| 1 | tablespoon |
basil
freshly shredded, or 1 teaspoon dried basil leaves |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | medium |
onions
sliced thinly |
|
| 2 | teaspoons |
salt
|
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | large |
tomatoes
ubed |
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
capers
small, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mushrooms
small, white |
|
| 15 | ml |
basil
freshly shredded, or 1 teaspoon dried basil leaves |
|
| 6E+1 | ml |
olive oil
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | medium |
onions
sliced thinly |
|
| 1E+1 | ml |
salt
|
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3 | large |
tomatoes
ubed |
|
| 59 | ml |
white wine vinegar
|
|
| 3E+1 | 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.
