Portabella Mushroom Caponata Recipes

Steps:

• In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown., Add half 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. , Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes., Serve warm or at room temperature with bagel chips or baguette slices.

Steps:

• Chop the whole onion.
• Heat the oil in a nonstick skillet and saute the onion.
• Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
• Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
• Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.

Steps:

• Heat oil in a large, nonstick skillet over medium-high heat.
• Add mushrooms, onions, tomatoes, bell peppers and garlic.
• Sauté for five minutes.
• Stir in sugar, lemon juice and salt and cook for another minute.
• Remove from heat and stir in the raisins and pine nuts.
• Place mixture in a bowl and add basil.
• 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.
• Stir constantly until they begin to turn golden brown.
• Remove from skillet immediately and allow to cool.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.