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Categories:
mushrooms basil freshly olive oil parsley onions salt garlic black pepper tomatoes white wine vinegar capers
Viewed: 40 - Published at: 4 years agoIngredients
- 1 1/2 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
- 1/4 teaspoon black pepper freshly ground
- 3 large tomatoes ubed
- 1/4 cup white wine vinegar
- 2 tablespoons capers small, drained
Method
- Trim, clean, and dry mushrooms and slice them in 18 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.
