- 1 cup chopped onion
- 1/2 cup vegetable oil or olive oil
- 3 tablespoons butter or margarine
- 2 pounds fresh mushrooms, sliced
- One 28-ounce can crushed tomatoes in puree, undrained
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cider vinegar or red wine vinegar
- 1 bunch fresh parsley, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- Sliced French bread
In a saucepan, saute the onion in oil and butter until transparent.
Add the mushrooms; cook for 2 minutes. Add the tomatoes, salt and pepper; cover and simmer for 20-30 minutes.
Add the vinegar, parsley and garlic; mix well. Cover and simmer for 10 minutes.
Chill for several hours or overnight. To serve, spoon onto slices of French bread.
Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.
Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close