Sauteed Mushrooms With Red Peppers Food

BELL PEPPER AND MUSHROOM SAUTE

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 PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS

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!

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.

SPINACH, MUSHROOM AND RED PEPPER SAUTE

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!

STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE

Steps:

• Wipe the mushroom caps clean. Remove stems completely.
• Rinse the roasted red pepper. Pat dry. Slice into thin strips.
• Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
• Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
• Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

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.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

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.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.