11/2 pounds medium sized white mushrooms, wiped clean and stems removed.
1/4 cup olive oil
1 medium onion sliced thin
4 garlic cloves peeled and chopped
1 tbs. fennel seeds
1 tbs. dried basil
2 tsp. Dried marjoram
1 cup canned Italian peeled plum tomatoes, drained and chopped
1 cup full-bodied red wine
1/2 cup Balsamic Vinegar
Salt and pepper to taste
Chopped parsley for garnish
Heat the oil in a heavy saucepan; add the mushrooms and cook, stirring frequently, for 8 minutes. Remove with a slotted spoon and reserve. Cook the onion and garlic in the same pan over medium low heat for about 15 minutes. Onions should still be a bit crunchy to the bite. Add the fennel seeds, basil and marjoram and cook for another 5 minutes, stirring occasionally. Add tomatoes, wine and vinegar to the pan, season with the salt and pepper to taste, and simmer for 15 minutes until slightly reduced. Add the mushrooms back to the pan and simmer 5 minutes and remove from the heat. Let cool to room temperature, stirring occasionally, then cover and refrigerate. Marinate for at least 24 hours.
To serve, garnish with chopped parsley and serve with thin slices of pumpernickel bread or crackers.
4 - 6 portions