Ingredients
-
1
-
4
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
-
2
-
1/2
-
1/4
-
1
-
2
-
-
Directions
Portabella Mushroom Caponata, This makes a wonderful appetizer for a dinner party It also makes a yummy, light supper, when served with a bowl of soup , A unique, delicious blending of sweet, savoury & sour flavours! used red & green peppers (Xmas!!!) and served with crudite & a selection of crackers at a cocktail party I served this at a dinner party on the weekend & I’m updating my previous review I heated the small amount of leftovers in a small pot, drained off the liquid, inserted into an omlette & topped with some grated mozarella – it was excellent! Another time, I’ll ad some chopped feta to the omlette stuffing Thanx Dee!, Thank you Dee514, my friend’s said this was ‘the bomb I made bruscheta and used what was left on garlic bagel chips I will certainly make this again It was also great because It can be made a head
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Steps
|
1
Done
|
Heat Oil in a Large, Nonstick Skillet Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms, Onions, Tomatoes, Bell Peppers and Garlic. |
|
3
Done
|
Saut For Five Minutes. |
|
4
Done
|
Stir in Sugar, Lemon Juice and Salt and Cook For Another Minute. |
|
5
Done
|
Remove from Heat and Stir in the Raisins and Pine Nuts. |
|
6
Done
|
Place Mixture in a Bowl and Add Basil. |
|
7
Done
|
Serve Warm or at Room Temperature on Crostini (toasted French Bread Slices)**note: to Toast the Pine Nuts, Place in a Nonstick Skillet Over Medium High Heat. |
|
8
Done
|
Stir Constantly Until They Begin to Turn Golden Brown. |
|
9
Done
|
Remove from Skillet Immediately and Allow to Cool. |
