Mushroom Antipasto

1 Tbsp olive oil
5 cups sliced mushrooms
2 Tbsp lemon juice
1/2 cup chopped onion
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
pinch cayenne pepper
19 oz can chopped tomatoes
2 Tbsp red wine vinegar
pinch granulated sugar
2 Tbsp chopped fresh parsley
salt

In skillet, heat oil over medium-high heat; cook mushrooms for 7 to 10
minutes or until liquid is released. Drain, reserving liquid. In bowl,
toss mushrooms with lemon juice; set aside. Add onion, garlic and 2 Tbsp
mushroom liquid to skillet; cook over medium heat for 3 to 5 minutes or
until softened. Add bay leaf, marjoram, thyme, pepper and cayenne; cook,
stirring, for 1 minute. Stir in tomatoes, remaining mushroom liquid,
vinegar and sugar; bring to boil. Reduce heat to low; cover and simmer for
25 minutes. Uncover and increase heat to medium-high; cook for 2 minutes
or until liquid is reduced by half. Discard bay leaf. Add tomato mixture
and parsley to mushrooms, stirring to mix well. Season with salt to taste.
Refrigerate until chilled or for up to 5 days. Serve at room temperature.

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