Best 4 Sauteed Peppers And Mushrooms With Caramelized Onions Recipes

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**Savory Medley: Sautéed Peppers and Mushrooms with Caramelized Onions**

Indulge in a symphony of flavors with this delectable dish of sautéed peppers and mushrooms nestled amidst caramelized onions. This vibrant combination of vegetables showcases the natural sweetness of bell peppers, the earthy umami of mushrooms, and the deep, rich notes of caramelized onions. Prepared with a touch of culinary finesse, this dish promises a delightful journey for your taste buds. Whether served as a standalone vegetarian entree, a hearty side dish, or an accompaniment to grilled meats, this sautéed medley is sure to impress and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONIONS AND BELL PEPPERS



Caramelized Onions and Bell Peppers image

Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.

Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman

Categories     Vegetables & Sides

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 large yellow onion, peeled and sliced into ¼-inch strips
4 bell peppers, stemmed, seeded and cut into ¼-inch strips
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
  • Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
  • Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

Nutrition Facts :

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Tips:

  • Use a variety of peppers and mushrooms. This will give your dish a more complex flavor and texture.
  • Don't overcrowd the pan. If you add too many vegetables at once, they will steam instead of sautéing.
  • Cook the vegetables in batches if necessary. If you have a lot of vegetables, cook them in batches so that they don't overcrowd the pan.
  • Season the vegetables generously. Salt, pepper, and garlic powder are all good options.
  • Add fresh herbs at the end of cooking. This will brighten up the flavor of the dish.
  • Serve the vegetables immediately. They are best when they are hot and fresh.

Conclusion:

Sautéed peppers and mushrooms with caramelized onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. It can be served as a side dish or main course. The vegetables are tender and flavorful, and the caramelized onions add a touch of sweetness. This dish is also a good source of vitamins and minerals.

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