Peppers and Mushrooms in a Pan: An Easy and Quick Side Dish! Do you need a tasty and simple side dish to prepare? Peppers and mushrooms in a pan are the perfect solution! This recipe is really easy to follow and requires just a few ingredients. In a few minutes, you’ll have a warm and flavorful side dish that everyone in the family will enjoy. Peppers and mushrooms are a great combination of flavors and colors. Peppers are sweet and crunchy, while mushrooms are earthy and savory. Together, they create a truly irresistible side dish. This recipe is perfect to accompany any main dish. It’s ideal for a family dinner or a quick lunch. Moreover, this recipe is vegetarian and vegan, making it an excellent choice for those following a vegetarian or vegan diet.
What are you waiting for? Try this recipe right away!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 276.99 (Kcal)
- Carbohydrates 12.60 (g) of which sugars 11.73 (g)
- Proteins 4.94 (g)
- Fat 24.30 (g) of which saturated 3.39 (g)of which unsaturated 0.17 (g)
- Fibers 4.48 (g)
- Sodium 203.86 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bell peppers (Red, Yellow, Green)
- 1.1 lbs Pleurotus mushrooms
- 1 cup cherry tomatoes
- as needed extra virgin olive oil
- 1 bunch parsley
- as needed black pepper
- 2 tsp coarse salt
Tools
- 1 Frying Pan
- 1 Cutting Board
- 1 Knife
Steps
To prepare the peppers and mushrooms in a pan, I cleaned and sliced the bell peppers. Then, I cleaned the mushrooms and sliced them. Finally, I finely chopped a clove of garlic.
Before proceeding, it is necessary to blanch the mushrooms in salted boiling water for a few minutes. Fully immerse the mushrooms in the boiling water and let them cook for 5 minutes from when the water returns to a boil. At this point, the mushrooms are ready to be used in the recipe.
While the mushrooms are blanching in boiling water, in a separate pan, heat a drizzle of extra virgin olive oil. Add a finely chopped clove of garlic and sauté it over medium-low heat until golden. If desired, you can add a chopped chili pepper for a spicier side dish.
As soon as the garlic starts to turn golden, add the sliced bell peppers and cook them with the sauté for a few minutes, stirring often to prevent the garlic and chili pepper from burning. The bell peppers will release their moisture, which will be enough to prevent the sauté from burning.
At this point, the mushrooms are ready to be added to the bell peppers, and after draining and drying them well, add the blanched pleurotus mushrooms to the bell peppers in the pan. To avoid oil splashes, I recommend patting the mushrooms with a paper towel to dry them completely.
Now it’s time to season and cook our dish: Season with salt and freshly ground pepper to taste. And if desired, add some finely chopped parsley. Cook for about 15 minutes over medium heat, stirring occasionally, until the mushrooms and peppers are tender but still crunchy.
At the end of cooking let the peppers and mushrooms in the pan rest for about 5 minutes, to bring out all the flavors. Remember not to overcook: the total cooking time should be around 15-20 minutes, depending on the variety of mushrooms and peppers used. The final result should be a crunchy and not mushy side dish!
Peppers and Mushrooms in a Pan: an easy and quick side dish that is prepared in just a few minutes. Perfect to accompany first and second courses, it is also an excellent filling for sandwiches, pizzas, and focaccias. Your side dish is ready to be served and enjoyed!
Enjoy from DadCook!
How to store peppers and mushrooms in a pan:
In the refrigerator: Allow the peppers and mushrooms in the pan to cool completely. Transfer them to an airtight container or a dish covered with plastic wrap. Store in the refrigerator for up to 2-3 days.
In the freezer: Allow the peppers and mushrooms in the pan to cool completely. Divide them into single-serving portions or freezer-safe containers. Label the containers with the freezing date and store in the freezer for up to 3 months.
For better preservation, it is recommended to freeze the peppers and mushrooms immediately after cooking. Before freezing them, ensure that the peppers and mushrooms are completely dry to avoid ice formation. When thawing peppers and mushrooms, it is advisable to let them thaw at room temperature for a few hours before eating. Thawed peppers and mushrooms can be reheated in a pan with a drizzle of extra virgin olive oil or in the oven.
Wines to pair with peppers and mushrooms in a pan:
The choice of wine to pair with peppers and mushrooms in a pan depends on several factors, including the type of mushrooms used, the cooking method, and the other ingredients in the recipe. In general, fresh and aromatic white wines with good acidity are recommended: Verdicchio dei Castelli di Jesi Classico Superiore, Soave Classico, Pinot Grigio, Sauvignon Blanc, Riesling. If the mushrooms used are those with a more intense flavor, such as porcini or shiitake, you can opt for a light red wine: Pinot Noir, Barbera d’Alba, Sangiovese di Romagna. If the peppers and mushrooms have been cooked with a sauté of garlic and onion, you can choose a more structured white wine: Chardonnay, Viognier, Fiano di Avellino. Here are some specific tips for the wine-food pairing: If the peppers and mushrooms have been cooked in a pan with a drizzle of extra virgin olive oil, you can choose a wine with a slight aroma of aromatic herbs. If the peppers and mushrooms have been seasoned with tomato, you can choose a wine with good acidity to contrast the sweetness of the tomato. If the peppers and mushrooms have been gratinated with cheese, you can choose a white or red wine with a good body and moderate tannic structure. In general, it is important to avoid wines that are too tannic or too structured, which could overpower the delicate flavor of the peppers and mushrooms. Enjoy!
FAQ (Questions and Answers)
Can I use another type of mushroom?
Yes, you can use other types of mushrooms instead of the pleurotus mushrooms in this recipe. Here are some suggestions: Mushrooms with a flavor similar to pleurotus: Button mushrooms, Cremini, Portobello, Poplar mushrooms.
Mushrooms with a more intense flavor: Porcini, Chanterelles, Honey mushrooms, Shiitake.
Mushrooms with a milder flavor: Field mushrooms, Trumpet mushrooms, Caesar’s mushrooms.
