Antipasto - cooking recipe

Ingredients

2 Tbsp. butter
2 anchovy fillets or 1 tsp. paste
2 c. sliced mushrooms
1 clove garlic, mashed
2 Tbsp. white wine
2 Tbsp. lemon juice
pepper to taste
4 oz. Jarlsberg cheese, sliced in strips
4 oz. salami, sliced in strips
1 flat can sliced black olives
1/4 c. red onion, chopped
3 Tbsp. capers
3 Tbsp. olive oil
2 tsp. red wine vinegar
3 Tbsp. minced, fresh parsley

Preparation

Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice.
Increase heat and cook 5 minutes.
Season with pepper.
Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight.
Serve at room temperature as appetizer. Makes 2 cups.