Mushroom Picante

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small white mushrooms
1 tablespoon	15ml	Fresh shredded or
1 teaspoon	5ml	Dried basil leaves
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Italian parsley, chopped
1 tablespoon	15ml	Onion - sliced thin (medium)
2 teaspoons	10ml	Salt
1		Garlic - minced
1/4 teaspoon	1.3ml	Freshly ground pepper
3 teaspoons	15ml	Tomatoes - cubed (large)
1/4 cup	59ml	Wine vinegar
2 tablespoons	30ml	Drained small capers

Recipe Instructions

Trim, clean, and dry mushrooms and slice them in 1/8 inch thick pieces.

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.

Source:
Possum Kingdom Lake Cookbook

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