|Fresh mushrooms||3 Pound (preferably button)|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced|
|Onions||2 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Freshly ground pepper||To Taste|
|Bay leaves||3 , crumbled|
|Red wine vinegar||1 Cup (16 tbs)|
|Italian tomatoes||3 Cup (48 tbs)|
|Sugar||1 Teaspoon (optional)|
|Hot sauce||1 Dash|
|Party rye bread||2 , buttered and sprinkled with chopped parsley|
1 Preferably use button mushrooms, if you are using large sized mushrooms, cut them in to bite-sized pieces.
2 In a skillet, heat 1/3 cup of the oil.
3 Add in the mushrooms, and saute briefly.
4 Transfer the mushrooms to a bowl.
5 Add in some lemon juice and toss.
6 In the same skillet, pour the remaining oil and heat.
7 Add in the onions and garlic, cooking slowly until soft.
8 Add in the thyme, marjoram, pepper, bay leaves, and wine vinegar.
9 Drain the tomatoes, reserving the juice.
10 Chop the tomatoes well.
11 Add them to the skillet along with 1/2 cup of the reserved juice.
12 Bring to a boil.
13 Gradually simmer for 20 minutes.
14 Add to the mushrooms.
15 Add in some sugar for seasoning if desired along with the hot sauce, salt, and pepper to taste.
16 Allow to cool.
17 Cover and place in the refrigerator to chill for about 12 hours.
18 Can be served hot or cold.
19 Excellent with rye bread.