MARINATED MUSHROOMS WITH RED BELL PEPPERS
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
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
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.
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
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
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.
MUSHROOM & PEPPER MELTS
This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners
Provided by Katy Greenwood
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
- Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
- Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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