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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is healthier than the eggplant one.Julia Cotton, Pacific Palisades, California Ingredients:
2 large green peppers, chopped |
1 large onion, chopped |
2 tablespoons butter, divided |
2 tablespoons olive oil, divided |
2 pounds fresh mushrooms, coarsely chopped |
1/2 cup pitted greek olives, chopped |
1/4 cup balsamic vinegar |
1/4 cup tomato paste |
1 tablespoon sugar |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
bagel chips or lightly toasted french bread baguette slices |
Directions:
1. In a large skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
2. Add half of the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
3. Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, for 10 minutes or until thickened.
4. Serve warm or at room temperature with bagel chips or baguette slices. Yield: 6 cups.
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