Extra Virgin Olive Oil Italian Appetizers
Sauteed Mushrooms With Oregano And Extra Virgin Olive Oil
- Four tablespoons extra virgin olive oil
- One and one half pounds of fresh mushrooms
- One quarter teaspoon freshly ground black pepper
- One quarter teaspoon oregano
- Three cloves garlic, minced
- Three quarters of a teaspoon salt
Wash and dry the mushrooms. Pour the olive oil in a small saucepan and add the mushrooms, oregano, garlic, salt, and pepper. Cook over low heat for eleven minutes and stir often.
Other Italian Recipes Also Can Be Variations Of Salads
Extra Virgin Olive Oil With Parsley And Peas
- One quarter cup olive oil
- One pound peas, shelled or I package frozen, thawed peas
- One clove garlic
- One half cup diced ham
- One half cup water
- Two tablespoons minced parsley
- One teaspoon salt
- One quarter teaspoon white pepper
Mix all together in a large saucepan. Bring to a boil and then let simmer on low heat for fifteen minutes. Salt and pepper and season to taste.
