Skillet Onions Tri Colored Peppers Mushrooms Garlic Recipes

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.

SKILLET ONIONS, TRI-COLORED PEPPERS, MUSHROOMS & GARLIC

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently.
• Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently.
• Serve as a side dish, salad, with steak and any other variation that you wish.

SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS

Steps:

• Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
• Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
• Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
• Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
• Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
• Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

TRICOLOR PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

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.