Mushroom Piccante

• 1 1/2 pounds mushrooms small, white
• 1 tablespoon basil freshly shredded, or 1 teaspoon dried basil leaves
• 4 tablespoons olive oil
• 1 tablespoon parsley leaves chopped
• 1 medium onions sliced thinly
• 2 teaspoons salt
• 1 clove garlic minced
• 1/4 teaspoon black pepper freshly ground
• 3 large tomatoes ubed
• 1/4 cup white wine vinegar
• 2 tablespoons capers small, drained

1. Trim, clean, and dry mushrooms and slice them in 18 inch pieces.
2. Place in an enamled or non stick saucepan with the oil, onion, garlic.
3. Cook uncovered, stirring occasionaly, for five minutes.
4. Add the tomatoes, basil, parsley, salt and pepper and cook, uncovered, 10 minutes longer.
5. Stir in vinegar and capers.
6. garnish with sliced tomatoes, and mushrooms.
7. Serve hot or at room temperature.
8. Serves 6 to 8.

mushrooms, basil freshly, olive oil, parsley, onions, salt, garlic, black pepper, tomatoes, white wine vinegar, capers

Taken from recipeland.com/recipe/v/mushroom-piccante-40034 (may not work)