Recipe#3

Title: Antipasto

From: Robin Cowdrey robinc@oanet.com
 Newsgroups: rec.food.recipes 
 Subject: Italian Mushroom Antipasto 
 Date: 23 Oct 1996 21:57:58 -0600 
 Message-ID: <1.5.4.32.19961020072223.006718d4@cronus.oanet.com> 

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.