Another Antipasto Recipe

Italian Mushroom Antipasto

1 tbsp olive oil
5 cups sliced mushrooms
2 tbsp lemon juice
1/2 cup chopped onion
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
pinch cayenne pepper
19 oz can chopped tomatoes
2 tbsp red wine vinegar
pinch granulated sugar
2 tbsp chopped fresh parsley
salt

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 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, 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.

Bon Appétit!