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Appetizers | |
| 1 cup chopped onion 1/2 cup vegetable oil or olive oil 3 tablespoons butter or margarine 2 pounds fresh mushrooms, sliced 1 can (28 ounces) 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 several hours or overnight. To serve, spoon onto slices of French bread. | |
Unrated | |
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