CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
SAUTéED MUSHROOMS AND ONIONS
10 Minute Sauteed Mushrooms and Onions Recipe with Minced Garlic, a simple and easy side dish. Mushrooms smothered in delicious garlic ,butter, onions and soy sauce is the best combination!
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
- Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
- Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
- Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
- Season mushrooms and onions with sea salt and cracked pepper.
- Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.
Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 387 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g
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!
CARAMELIZED ONIONS AND BELL PEPPERS
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.
Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman
Categories Vegetables & Sides
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.
Nutrition Facts :
BURGER WITH CARAMELIZED ONIONS AND MUSHROOMS
Steps:
- Warm olive oil and butter in a large saute pan on medium low heat. Peel and slice onions into long, thin slices. Drop all of the onions into the pan, add salt and pepper to taste and toss to coat all of the onions in the oil and butter. Leave them alone to caramelize, only stirring occasionally for at least 30 minutes.
- Preheat your grill. Mix ground beef and Worcestershire Sauce together in a large bowl. Shape the beef into hamburger patties. I generally make burgers that are 1/3 pound each but do whatever your family prefers. Rub the outsides of the burgers with a thin layer of olive oil, salt and pepper the outsides. Move the burgers to the grill and cook them to your desired temperature. Heat hamburger buns quickly on the grill or in the oven.
- Ten minutes before you are ready to build your burgers, add mushrooms to the caramelized onions and toss them to mix and to coat them with oil. Continue to cook them over medium low. The mushrooms will become soft but at the low temperature will not lose all of their moisture and will be juicy and delicious! The onions should have lost all of their punch and only be sweet and soft now - and completely browned.
- Build burgers with lettuce, burger, sliced Gouda, caramelized onions and mushrooms.
- Eat hot and ENJOY!!
CARAMELIZED ONION, MUSHROOM AND SPINACH SANDWICH
Steps:
- In a large frying pan, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add onions and stir to coat with the butter and oil mixture. Spread the onions out evenly over the pan and let onions cook slowly, stirring occasionally, for 10 minutes. Turn heat up to medium high and begin to brown the onions, stirring constantly about 7 more minutes. Season with salt and pepper. Transfer caramelized onions onto a plate and set aside.
- In another pan, heat the remaining butter and oil over medium-high heat. Add the mushrooms and sauté for 5 to 7 minutes or until liquid has evaporated and mushrooms are tender and lightly browned. Add spinach and stir until lightly wilted. Season with salt and pepper to taste.
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.
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- Heat evoo in a large sauté pan over medium high heat. Add onions and cook, stirring occasionally, for 5 to 7 minutes, until onions are medium brown and soft.
- Add mushrooms and continue cooking 5 to 7 minutes more, until onions and mushrooms are dark brown and very soft.
- Add garlic and parsley. Cook 1 minute more. Season with salt and pepper. Transfer to a bowl and serve alongside our Over the Top Hummus Bar with Sabra hummus.
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- Continue to sauté until the mushrooms are 3/4's of the way done and add the peppers and garlic.
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4.8/5 (10)Category Main DishesCuisine ItalianTotal Time 1 hr
- 1. In a stand mixer or large bowl mix the yeast, honey and water. Let stand 10 minutes or until it begins foaming.
- 2. Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
- 3. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
SAUTéED SPINACH WITH CARAMELIZED ONIONS - QUERICAVIDA.COM
From quericavida.com
Servings 4Total Time 30 minsCategory Side Dish
- Heat the oil in a frying pan over medium heat. Add the onion and fry it until a deep golden brown. Remove pan from heat, and remove half the onion from the pan. Add the garlic and stir-fry with half the caramelized onions.
- Incorporate the bell pepper, stir and add the spinach. Season with salt and pepper. Carefully stir until the spinach has reduced, and is tender and shiny.
- Arrange the bread on 4 plates. Cover each slice with a thin layer of ricotta cheese, and top with a mound of sautéed spinach. Cover with some of the reserved fried onion and sprinkle with a few drops of balsamic glaze.
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4.7/5 (38)Total Time 15 minsCategory Side DishCalories 91 per serving
- In a skillet, melt the butter over medium-high heat, then add the mushrooms and cook for 5 minutes.
- Next, reduce heat to medium, add the sliced onion, salt, pepper, and Worcestershire. Cook for another 5-7 minutes or until the mushrooms and onions are soft and browned. Serve warm.
SAUTEED SPINACH CARAMELIZED MUSHROOMS - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
5/5 (1)Category VegetableCuisine PaleoTotal Time 20 mins
- Add the sliced onions and cook for about 5 minutes, stirring frequently until softened but not brown.
- Add the sliced mushrooms and garlic. Season with salt and pepper and sauté. The key here is not to stir the mushrooms too much. This will allow them to brown and caramelize giving you a rich, umami flavor. Cook until the mushrooms and onions are lightly brown and tender about 8 minutes.
- Add the spinach. Stir just until the spinach wilts, scraping up all the little bits of flavor from the bottom of the pan with the liquid from the spinach.
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WARM KALE SALAD - WITH CARAMELIZED ONIONS AND MUSHROOMS
From cookincanuck.com
4.7/5 (3)Total Time 35 minsCategory SaladsCalories 102 per serving
- Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are starting to brown, about 15 minutes.
- Add the remaining 2 teaspoons of olive oil. Stir in the mushrooms and cook until the mushrooms are tender and the onions are light golden brown, about 10 minutes. Stir in the garlic, rosemary, balsamic vinegar, salt and pepper. Cook for 1 minute.
- Place the kale in a serving bowl. Add the onion and mushroom mixture, and toss to combine. Serve immediately.
SAUTEED MUSHROOMS WITH CARAMELIZED ONIONS- JESSICA GAVIN
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4.5/5 (13)Total Time 25 minsCategory SideCalories 134 per serving
- Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into halves.
- Heat a large saute pan over medium-low heat. Add the olive oil. Once the oil is warm, add the onions. Saute until lightly brown and translucent, about 4 to 6 minutes. Add the minced garlic and thyme, saute for 30 seconds.
- Increase the heat to medium. Add the mushrooms, then sprinkle with salt and pepper. Saute until tender, occasionally stirring, about 4 to 5 minutes.
- Add the balsamic vinegar and soy sauce, stir and cook until most of the liquid evaporates, about 1 to 2 minutes.
VENISON STEAK RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
4.9/5 (9)Total Time 40 minsCategory Main CourseCalories 330 per serving
- Start by caramelizing the onions. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. When it's hot, add the onions and toss to coat. Cover the onions, turn the heat down and cook slowly, stirring once in a while. You are looking for them to slowly soften and brown, not scorch on the edges. After 10 minutes or so, they'll start to get soft. Sprinkle salt over them and let them cook some more. When they are just starting to brown, add the thyme and honey. Cook until they are a nice brown. Remove and set aside. The onions can be made in advance.
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- When the onions are done, wipe out the pan and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned. Use the finger test for doneness (See notes, below) to determine when to take it out of the pan. Let the meat rest on a cutting board. If you have some, roll the venison in the porcini powder as it rests.
- While the venison is resting, put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water; this might not happen with hen of the woods. When the water has almost boiled away or when the mushrooms begin to brown, add some more butter and saute hard until the mushrooms are nicely browned. Salt them as they cook.
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BEEF ROAST RECIPE - LET THE BAKING BEGIN!
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4.9/5 (24)Total Time 2 hrs 15 minsCategory Entree, Main EntreeCalories 857 per serving
- Toss beef chuck with 5-6 pressed garlic cloves, 1 ½ tsp black pepper, salt, paprika, and 3 tbsp olive oil until the meat is evenly coated. Transfer to an ovenproof baking dish and add carrot pieces in between the meat pieces. Top with the 2-3 bay leaves. Cover with foil and bake for 1.5 hours at 350°F or until the meat pieces are tender and almost fall apart.
- Meanwhile, saute 2 medium onion with a couple of tablespoons oil in over medium heat until golden in color. When done, tilt the skillet and allow the oil to pool at the bottom, while you remove the onion to a separate dish.
- To the same skillet add 20 mushrooms, cut side down. Over high heat sear the mushrooms on both sides. Then, sprinkle with 1 tbsp kosher salt, cover with the lid and continue cooking for about 5-10 minutes, tossing from time to time.
- Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add 1/2 cup of red or white wine to the baking dish to enhance flavor.
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