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Mushrooms, Spicy Italian (Funghi Piccanti) I (P, KLP, TNT)
Source: "The Classic Cuisine of the Italian Jews II," by Edda Servi-Machlin
Serves: 6 to 8

2 pounds firm, small white mushrooms
4 tsp. olive oil
1 clove garlic, minced
1 medium onion, sliced thin
3 large tomatoes
1 tsp. basil leaves, shredded
1 tsp. Italian parsley, freshly chopped
2 tsp. salt
1/2 tsp. red pepper, ground
1/4 cup white wine vinegar
2 tsp. tiny capers, drained

Trim, wash and drain the mushrooms, Slice very thin. Place in a non-metallic saucepan with oil, garlic, and onion. Cook, uncovered, over moderate high heat for 5 minutes, stirring occasionally.

Wash and cube the tomatoes, add to the saucepan. Add the herbs, salt and pepper, and cook uncovered for 15 minutes longer.

Add vinegar and capers, stir and remove from heat. Let cool. Serve at room temperature as an appetizer or reheat in a saucepan to serve as a side dish.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A