- 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.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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