SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS
A perfect complement to almost any dish, this naturally sweet veggie recipe is like heaven for a mushroom/pepper lover!
Provided by katii
Categories Onions
Time 15m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
- Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
- Add remaining ingredients, and stir until all vegetables are tender.
- Enjoy!
BELL PEPPER AND MUSHROOM SAUTE
An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta.
Provided by Manami
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy nonstick skillet over medium heat.
- Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
- Add garlic powder and onion powder.
- Season with salt and pepper to taste.
- Stir in tarragon and cook for about another minute.
MUSHROOM, RED PEPPER AND ONION SAUTE
This is what I like to do year round. It is so easy to do, and it only requires a few main ingredients. Edited Note: After much consideration, I have decided to change the measurements. I know this would be the second time, but I feel that the new measurements best reflects my the recipe. Again, if you would like to increase or decrease anything, it is up to you, and I welcome all of your suggestions.
Provided by Studentchef
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil until translucent, about 5 minutes on medium heat.
- Add mushrooms and saute for another five minutes.
- Add red pepper, and saute for two more minutes.
- Put on low and add lemon juice and wine.
- Add seasonings. It is best served warm.
Nutrition Facts : Calories 59.9, Fat 3.6, SaturatedFat 0.5, Sodium 876, Carbohydrate 6, Fiber 1.4, Sugar 3, Protein 1.3
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
PEPPERS, ONIONS AND MUSHROOMS
This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.
Provided by Happy Harry 2
Categories Onions
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
- Using large skillet, heat oil over medium-high heat.
- Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
- Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
- Add mushrooms, combining well.
- Add black pepper, garlic, and pepper flakes.
- Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
- Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
- Remove skillet from heat. Stir.
- Allow to cool. Peppers and mushrooms should still have body to them.
- I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
- I have kept this mix frozen for over a year without change in flavor.
Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3
MUSHROOM PEPPER OMELET
Steps:
- In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
MUSHROOMS SAUTéED WITH GARLIC, GINGER, AND SOY
Fish is my fave thing to serve with this.
Yield serves 4
Number Of Ingredients 7
Steps:
- Place a skillet over medium heat and add the sesame oil, garlic, and ginger. Add the mushrooms and cook and stir for 8 to 10 minutes, or until the mushrooms begin to caramelize. Add the soy sauce and then sprinkle with the sugar. Continue to cook for 3 to 5 minutes to dissolve the sugar. Add the red pepper flakes and serve.
STIR-FRY MUSHROOMS AND BELL PEPPERS
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
Provided by Pneuma
Categories Peppers
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil til really hot.
- Stir fry onions (1 minute), then garlic (20 seconds).
- Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
- Add the wine and soy sauce and continue to stir for 2 minutes.
- When done, remove from heat and add the sesame sauce mixing it all together, and serve.
SPINACH, MUSHROOM AND RED PEPPER SAUTE
Make and share this Spinach, Mushroom And Red Pepper Saute recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
- Add the onions and garlic.
- Cook, stirring frequently, until the onion is soft (about 7 minutes).
- Add the bell pepper (capsicum) and mushrooms.
- Cook, stirring frequently, until the veggies are tender (about 7 minutes).
- Add spinach.
- Sprinkle salt and marjoram.
- Cover.
- Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
- Serve hot!
Nutrition Facts : Calories 67.7, Fat 2.8, SaturatedFat 0.4, Sodium 342.7, Carbohydrate 9.1, Fiber 3, Sugar 3.7, Protein 4.2
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