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Italian Mushroom Antipasto

Italian Mushroom Antipasto is built on Olive Oil, Mushrooms, Lemon Juice, Onion, and Garlic Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 5 cup
• 2 tbsp
• 1/2 cup
• 2
• 1

Method (preview)

1. 1

   Marjoram thyme pepper pinch cayenne pepper 19 oz can chopped tomatoes

2. 2

   In skillet, heat oil over medium-high heat; cook mushrooms for 7 to 10 minutes or until liquid is released. Drain, reserving liquid.

3. 3

   In bowl, toss mushrooms with lemon juice; set aside.

4. 4

   Add onion, garlic and 2 tbsp mushroom liquid to skillet; cook over medium heat for 3 to 5 minutes or until softened.

5. 5

   Add bay leaf, marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute.

6. 6

   Stir in tomatoes, remaining mushroom liquid, vinegar and sugar; bring to boil. Reduce heat to low; cover and simmer for 25 minutes.

7. 7

   Uncover and increase heat to medium-high; cook for 2 minutes or until liquid is reduced by half. Discard bay leaf.

8. 8

   Add tomato mixture and parsley to mushrooms, stirring to mix well.

9. 9

   Season with salt to taste. Refrigerate until chilled or for up to 5 days. Serve at room temperature.