Peppers, Onions and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a lower fat, less expensive version of my Mushroom Duxelle Mushroom Duxelle - My Way!. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale. Ingredients:
4 red peppers |
2 yellow peppers |
1 green pepper |
2 red onions |
2 white onions |
25 medium button mushrooms |
2 -4 garlic cloves, minced (optional) |
2 tablespoons canola oil |
1/2-1 teaspoon salt |
1 teaspoon black pepper, fresh ground |
red pepper flakes (optional) |
Directions:
1. 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).
2. Using large skillet, heat oil over medium-high heat.
3. 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.
4. Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
5. Add mushrooms, combining well.
6. Add black pepper, garlic, and pepper flakes.
7. Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
8. 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.
9. Remove skillet from heat. Stir.
10. Allow to cool. Peppers and mushrooms should still have body to them.
11. 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.
12. I have kept this mix frozen for over a year without change in flavor.
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