Mushroom, Red Pepper and Onion Saute

Studentchef's Note:

This is what I like to do year round. It is so easy to do, and it only requires a few main ingredients. Edited Note: After much consideration, I have decided to change the measurements. I know this would be the second time, but I feel that the new measurements best reflects my the recipe. Again, if you would like to increase or decrease anything, it is up to you, and I welcome all of your suggestions.

• Total Time: 19 mins
• Prep Time: 4 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup sliced mushrooms
• ¾ cup onion , chopped
• 1 red pepper , chopped
• 1 tablespoon lemon juice
• 1 ½ teaspoons red wine or 1 ½ teaspoons sabra wine
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

Directions:

1. Saute onions in olive oil until translucent, about 5 minutes on medium heat.
2. Add mushrooms and saute for another five minutes.
3. Add red pepper, and saute for two more minutes.
4. Put on low and add lemon juice and wine.
5. Add seasonings. It is best served warm.

Reviews

[Soobeeoz]

Quick, easy, healthy, tasty and the ingredients are readily available so it's a winner all around. For two people I used four large portabellas, a half a small red onion and everything else as listed. The red wine really compliments the mushrooms and onions so I will use more of both next time. Thanks for posting.

[Annacia]

Quick, simple and very tasty. I didn't use any wine, just a double hit of the lemon juice. For me this was dinner it's self served with rice and I found it quite satisfying.

[Bunkie]

This was a pretty darn good side dish! My husband wasn't enthused about it, but I enjoyed it and would eat it again. I used white wine, because that was what I had open, and I think the red wine would probably give it a better flavor. Also, next time I'll slice my onions in wedges rather than chopping them - they sort of disappeared in the mix when they were chopped. I didn't measure my seasonings, just dumped 'em in there, and I thought it was seasoned enough - I think a full 1 1/2 teaspoons of salt would have been overpowering. Overall, a good side dish, and I'll make it again - thanks for sharing!