Peppers Onions And Mushrooms Food

MUSHROOM, RED PEPPER AND ONION SAUTE

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.

PEPPERS, ONIONS AND MUSHROOMS

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.

FRIED MUSHROOMS, ONIONS AND PEPPERS

Steps:

• Put 1 to 1 1/2 tablespoons bacon grease in the bottom of a medium fry pan, over medium heat.
• Once grease has melted, add mushrooms and onion.
• Cook over medium heat until onion is translucent, and mushrooms have given up most of their liquid, stirring approximately every 5 minutes.
• About 20 minutes prior to eating, add the pepper(s) (If you're going to add the wine, add it at this point) and continue to cook stiring every 4 to 5 minutes.

SAUTEED ONIONS AND PEPPERS

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Steps:

• Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
• When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
• Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

ACADIA'S MUSHROOM PEPPER ONION STIR FRY

Steps:

• Chop up bell pepper (discard seeds) into bite sized pieces.
• Chop or slice onion.
• In wok or skillet over medium low heat add olive oil.
• Saute onion for 15 minutes or until translucent.
• Stir frequently.
• Add 1 tablespoon soy sauce and worcestershire sauce.
• Add bell pepper and saute for an additional 15 minutes or until bell pepper is tender.
• Remove onion & peppers from the heat and set aside.
• Add butter to wok or skillet and then mushrooms.
• Saute until tender about 15 minutes. Stir frequently.
• Add garlic salt & pepper.
• Add peppers & onion mixture back into the wok and mix with mushrooms.
• Add 1 tablespoon soy sauce stir until fluid coats peppers, mushrooms and onions.

STIR-FRY MUSHROOMS AND BELL PEPPERS

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.