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Pasta with Sauteed Mushrooms and Red Peppers

  • 2 Tablespoons olive oil
  • 4 portabella mushrooms
  • 1 medium-large red onion
  • 2 red bell peppers
  • 2-4 garlic cloves
  • 12 teaspoons salt
  • 12 teaspoon pepper
  • 14 cup balsamic vinegar

Cut vegetables. Clean mushroom stems and caps. Slice caps into long thin strips. Dice stems by first quartering lengthwise then cutting across into small pieces. Cut onion in half and remove outer skin. Cut each half into thin strips by cutting across (NOT through the stem end). Cut peppers into strips: cut straight down through the flesh, right up against the green stem. Do this 3-4 times so you have large, flattish pieces of pepper and the stem should stay intact with the seeds attached. Discard seeds. Remove any white ribs or flesh on the inside and slice into thin strips.

Heat the olive oil in a very large skillet over high heat. Add onions, peppers, and mushrooms (including diced stems). Cook for 2-3 minutes or until starting to soften. Add salt, pepper, and minced or grated garlic and continue cooking. The mushrooms will likely give off a lot of moisture. Keep cooking until most of the moisture has evaporated, about 15-20 minutes.

Add balsamic vinegar to the pan (don't breathe the vapors when you do, you'll be sorry!) and continue cooking until most of the vinegar has been absorbed. Vegetables should be moist, not sopping. Taste and adjust seasonings (salt, pepper, vinegar). Add more vinegar and reduce again if necessary.

Serve over pasta with marinara sauce. Garnish with fresh basil and desired cheese (fresh mozzarella, fontina, parmesan, etc.)

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