A recipe for Mushroom Piccante. Follow the simple recipe instructions for Mushroom Piccante shared by other home cooking experts.
Ingredients
1 1/2 lb. Small white mushrooms1 tbs. Fresh shredded or
1 tsp. Dried basil leaves
4 tbs. Olive oil
1 tbs. Chopped Italian 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 c. Wine vinegar
2 tbs. Drained small capers
Directions
Trim, clean, and dry mushrooms and slice them 1/8 inch thin. Place in an enameled or non stick saucepan with the oil, onion, garlic. Cook uncovered, stirring occasionally, 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. Philly Inquirer.
