Peppers Onions And Mushrooms Recipes

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Steps:

• Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
• When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
• Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

STIR-FRY MUSHROOMS AND BELL PEPPERS

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.

SAUTEED ONIONS AND PEPPERS

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

MARINATED MUSHROOMS WITH RED BELL PEPPERS

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.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Add butter to a pan preheated over medium heat.
• When the butter is melted add all of the veggies to the pan.
• Add the garlic, paprika, turmeric, salt, and pepper
• Saute until the onions are translucent, the peppers are cooked, but still bright, and the mushrooms are soft.

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.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

SAUTEED MUSHROOMS AND ONIONS RECIPE

Steps:

• Clean the mushrooms, then slice them. Slice the onion.
• In a saute pan or skillet, heat the olive oil or melt butter over medium-high heat. Cook mushrooms for 2 minutes.
• When mushrooms start to turn golden brown, add the onions and cook until it's lightly browned on the edges and translucent. If desired, add in the garlic and dried herbs.
• Add the kosher salt and pepper and Worcestershire sauce and cook for another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender
• Add the fresh lemon juice and stir, cooking another 30 seconds to 1 minute until evaporated. Taste and add a few pinches of salt and pepper until the flavor pops.
• Serve and enjoy.