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Colorful Sautee

  • 10 Button Mushrooms, sliced into ¼ thick
  • 3 bell peppers (assorted colors), cut in ⅓ inch strips
  • 2 large carrots, julienned
  • 1 large onion, diced
  • 1½ C. kidney beans, cooked/canned, drained
  • 1½ C. straw mushrooms, cooked/canned, drained
  • 15-20 olives, pitted
  • ½ - 1 C. scallions, chopped
  • 3 cloves garlic, or 2 tsp garlic powder
  • Olive oil for the skillet
  • 2-3 Tbsp vinegar (white/balsamic)
  • Salt
  • Black Pepper, freshly ground
  • 1-2 Tbsp sesame seeds (optional)
  1. Heat skillet with 4-5 tablespoons oil. Once hot, add onion to the pan and allow it to golden up, tossing it frequently. About a minute before the onion is golden in color, add pressed garlic and stir for another 30-45 seconds. Remove from heat, tilt the pan, allowing the oil to drip down, while moving the vegetables up. Remove onion to a large mixing bowl.
  2. Quickly sauté carrots in the reserved oil, in a skillet over high heat, about 1 minute. Remove carrots to a large mixing bowl, leaving oil in the pan.
  3. Throw the bell peppers (add oil of needed) and also sauté over high heat until slightly golden around edges, then another, 5-8 minutes with lid on, until peppers are soft, but not mushy. Tilt the pan, allow the oil to drip down, remove pepper with a slotted spoon and add to the carrots.
  4. Next heat the skillet almost to smoke point, throw the sliced button mushrooms and sauté over high heat, tossing frequently, until golden, about 1-2 minutes. Tilt the pan again, move vegetables up with a spoon, then remove mushrooms to other sautéed vegetables.
  5. Once vegetables are cool, add beans, straw mushrooms, chopped or whole olives, chopped scallions, and stir everything.
  6. Season with salt & pepper to taste.
  7. Add 1-2 tablespoons vinegar, stir, taste, add more vinegar if needed.
  8. Allow flavors to mend for 20-30 minutes before serving.
  9. Once ready to serve toss everything one more time and sprinkle with sesame seeds (optional).

Source Recipes : -Here-,