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Italian Mushroom Antipasto

Canadian.Recipes's picture
  Olive oil 1 Tablespoon
  Sliced mushrooms 5 Cup (80 tbs)
  Lemon juice 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Dried marjoram 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Tomatoes 1 Can (10 oz) (Drained)
  Red wine vinegar 2 Tablespoon
  Granulated sugar 1 Pinch
  Parsley 2 Tablespoon, chopped
  Salt To Taste

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 (25 mL) 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, breaking up with spoon, 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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 266 Calories from Fat 143

% Daily Value*

Total Fat 16 g25%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 427.9 mg17.8%

Total Carbohydrates 29 g9.7%

Dietary Fiber 7 g28.1%

Sugars 12.7 g

Protein 5 g10.7%

Vitamin A 106.7% Vitamin C 167.5%

Calcium 14.5% Iron 26.2%

*Based on a 2000 Calorie diet

Italian Mushroom Antipasto Recipe