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Source: America's Favorite Food Associations

Italian Mushroom Antipasto
An unbeatable traditional meal.
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Serves: 6
Prep Time: 35 minutes
Cook Time: 25 minutes
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1 tablespoon olive oil
5 cups mushrooms, sliced
2 tablespoons lemon juice
1/2 cup onion, chopped
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
1 pinch cayenne pepper
19 ounces canned tomatoes, chopped
2 tablespoons red wine vinegar
1 pinch granulated sugar
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.





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