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    You are in: Home / Recipes / Peppers, Onions and Mushrooms Recipe
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    Peppers, Onions and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Happy Harry #2's Note:

    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.

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    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 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. 2
      Using large skillet, heat oil over medium-high heat.
    3. 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. 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. 5
      Add mushrooms, combining well.
    6. 6
      Add black pepper, garlic, and pepper flakes.
    7. 7
      Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
    8. 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. 9
      Remove skillet from heat. Stir.
    10. 10
      Allow to cool. Peppers and mushrooms should still have body to them.
    11. 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. 12
      I have kept this mix frozen for over a year without change in flavor.

    Ratings & Reviews:

    • on May 07, 2006

      55

      This is really excellent. I used it as the main item for dinner and put it over brown rice. My own adjustments were to omit the pepper flakes and at the very end I added some water with a veggie boullion cube along with a bit of cornstarch. It came out perfect! This one is a keeper and we will be seeing ot on our plates again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2006

      I have cooked peppers and onions and mushrooms before but never put garlic or pepper flakes in them. I will try and I am sure it will be excellent. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2006

      55

      Soooooooooo good!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peppers, Onions and Mushrooms

    Serving Size: 1 (1912 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 65.3
     
    Calories from Fat 24
    37%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 101.6 mg
    4%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.0 g
    16%
    Protein 2.3 g
    4%

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