Recipe - Mushroom Piccante

PHILLY.INQUIRER
1 One half pound SMALL WHITE MUSHROOMS
1 tablespoon FRESH SHREDDED OR
1 teaspoon DRIED BASIL LEAVES
4 tablespoon OLIVE OIL
1 tablespoon CHOPPED ITL.PARSLEY
1 MEDIUM ONION,SLICED THIN
2 teaspoon SALT
1 CLOVE GARLIC,MINCED
One fourth teaspoon FRESHLY GROUND PEPPER
3 LARGE TOMATOES,CUBED
One fourth cup WINE VINEGAR
2 tablespoon DRAINED SMALL CAPERS

TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 INCHTH IN.PLACE IN AN
ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC.COOK
UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES.ADD THE
TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES
LONGER.STIR IN VINEGAR AND CAPERS.GARNISH WITH SLICED TOMATOES,AND
MUSHROOMS.SERVE HOT OR AT ROOM TEMPERATURE.SERVES 6 TO 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini