OVEN ROASTED PEPPERS AND MUSHROOMS RECIPES
PEPPERS, ONIONS AND MUSHROOMS RECIPE - FOOD.COM
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.
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
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, FatContent 2.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 101.7, CarbohydrateContent 9.9, FiberContent 2.2, SugarContent 4.1, ProteinContent 2.3
BROCCOLI, MUSHROOMS AND ROASTED PEPPERS
Provided by WOMANSDAY.COM
Categories low-calorie low-carb vegan vegetarian dinner side dish
Total Time 24 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 2 minutes. Add broccoli; sauté 2 minutes. Add roasted peppers, salt, pepper and 2 Tbsp water. Cover and, stirring once, cook 4 to 5 minutes until broccoli is just tender. Remove from heat; toss with vinegar.
Nutrition Facts : Calories 59 calories
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