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1 to 2kg (2.2 to 4.4 lb.) small mushrooms, thinly sliced
In a large frying pan, cook the onions, mushrooms, and garlic in the olive oil for 5 to 10 minutes on a medium-high flame. Stir frequently.
Add the tomatoes, salt, and chili pepper, and cook uncovered for another 20 minutes, stirring occasionally.
Stir in the vinegar, capers, and parsley and remove from the heat. Correct the seasoning (to taste).
Serve warm, cold, or reheated. These keep well in the refrigerator. They can be served on toast as an appetizer, or as a side dish.
Posted by Yosef Gilboa
Nutritional Info Per Serving: N/A
1 medium onion, thinly sliced
3 large cloves of garlic, minced
4 tbsp. extra-virgin olive oil
1 to 2 firm ripe tomatoes, coarsely chopped
1 tbsp. kosher salt
1/2 tsp. ground chili pepper, or to taste
50ml (3 tbsp. + 1 tsp.) white wine vinegar
1 tbsp. capers (optional)
1 tbsp. minced Italian parsley