A versatile appetizer that can also be used as a topping for pizza or even pasta.
30 mini pitas or more
4 cloves of garlic
2 very large onions
4 tablespoon olive oil
4 sticks pepperoni
6 cups mushrooms (about 3 pounds)
1 cup marinara sauce
1 cup dry white wine - chardonnay is fine.
½ teaspoon crushed red pepper
½ cup flat leaf parsley
24 mini pita breads or 8 loaves pita
100 Calories each plus bread
Dice garlic, and slice onions into strips. Slice pepperoni using Cuisinart slicing blade.Chop parsley using metal blade. Slice mushrooms into ⅛ inch pieces.
Fry diced garlic and sliced onions in olive oil on medium high heat. Be careful not to burn garlic. Cook for about 7-8 minutes. Add sliced pepperoni and cook until onions are translucent. Add sliced mushrooms and cook about 7 minutes until medium soft. Add marinara sauce, crushed red pepper and white wine. Cook on medium high heat about 8-10 minutes until slightly reduced and flavors are blended. Remove from heat, add diced parsley and serve in pita bread. Can be frozen. Making day ahead enhances flavor.