Best Sauteed Mushrooms With Red Peppers Recipes

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MUSHROOM, RED PEPPER AND ONION SAUTE



Mushroom, Red Pepper and Onion Saute image

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

1 cup sliced mushrooms
3/4 cup onion, chopped
1 red pepper, chopped
1 tablespoon lemon juice
1 1/2 teaspoons red wine or 1 1/2 teaspoons sabra wine
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon garlic powder
1 tablespoon olive oil

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

SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS



Sauteed Peppers and Mushrooms With Caramelized Onions image

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

1/2 large onion, chopped
1 teaspoon olive oil
1 very large red bell pepper, chopped (in pretty big pieces)
5 white mushrooms, sliced
2 teaspoons stir-fry sauce (orange ginger or teriyaki)
2 teaspoons soy sauce
1 pinch ground black pepper

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!

MARINATED MUSHROOMS WITH RED BELL PEPPERS



Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

  • Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

BELL PEPPER AND MUSHROOM SAUTE



Bell Pepper and Mushroom Saute image

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

2 tablespoons oil
1 large red bell pepper, cored, seeded and cut into 1-inch pieces
1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces
1 lb fresh large button mushroom, sliced
1 1/2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

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

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

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

WILD MUSHROOM AND BELL PEPPER SAUTé



Wild Mushroom and Bell Pepper Sauté image

Categories     Mushroom     Pepper     Brunch     Side     Sauté     Easter     Vegetarian     Quick & Easy     Goat Cheese     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.

MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA



Marinated Mushrooms With Roasted Red Pepper and Arugula image

This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.

Provided by Larame and Pandi Sp

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 shallots, minced
1 lb white mushroom, quartered
1 lb shiitake mushroom, stems removed and caps quartered
1/4 cup balsamic vinegar
2 large red bell peppers
1 tablespoon chopped fresh marjoram
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 bunch arugula, stems removed (about 2 ounces)

Steps:

  • In a large heavy frying pan, heat the oil over moderate heat.
  • Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
  • Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
  • Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
  • Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
  • Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
  • Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
  • When cool enough to handle, pull off the skin.
  • Remove the stems, seeds, and ribs.
  • Cut the peppers lengthwise into 1/2 inch strips.
  • Add the roasted peppers to the mushrooms.
  • Stir in the marjoram, salt, and pepper.
  • Cover and refrigerate the mixture until ready to serve.
  • To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4

SPINACH, MUSHROOM AND RED PEPPER SAUTE



Spinach, Mushroom And Red Pepper Saute image

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

2 teaspoons oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 large red capsicum, cut into half inch squares
1/2 lb mushroom, thinly sliced
8 cups fresh spinach leaves, packed
1/2 teaspoon salt
1/4 teaspoon marjoram

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

SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

SAUTEED MUSHROOMS DIANE



Sauteed Mushrooms Diane image

Categories     Mushroom     Side     Sauté     Quick & Easy     Sherry     Winter     Gourmet

Yield Serves 4 as an accompaniment to steak

Number Of Ingredients 7

1 garlic clove, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
1/2 stick (1/4 cup) unsalted butter
1 pounds mushrooms, halved
1/4 cup medium-dry Sherry
1/4 cup teriyaki sauce
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Steps:

  • In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.

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