Peppers, Onions and Mushrooms

Recipe by Happy Harry 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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