Italian Mushroom Antipasto
|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|
|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|
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.