- 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)
- 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.
- 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.
- 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.
- 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.
- Once vegetables are cool, add beans, straw mushrooms, chopped or whole olives, chopped scallions, and stir everything.
- Season with salt & pepper to taste.
- Add 1-2 tablespoons vinegar, stir, taste, add more vinegar if needed.
- Allow flavors to mend for 20-30 minutes before serving.
- Once ready to serve toss everything one more time and sprinkle with sesame seeds (optional).
Source Recipes : -Here-,
