My Moms Pan-Cooked Peppers and Onions
Instructions:
-
When I was growing up, once a week my mother would
make us a sandwich of sautéed peppers and onions, loads
of each. It’s a wonderful combination and even better
if you add some mushrooms and herbs.
Other vegetables you can use: about 1/2 pound of any
fresh chiles, mostly mild with a bit of hot.
- 4 tablespoonsextra virgin extra olive oil, butter, or a combination
- 2 or 3 bell peppers, preferably red or yellow, seeded and cut into strips
- 2 medium to large onions, cut in half and thinly sliced
- 1 cup trimmed and sliced shiitake or button mushrooms
- Salt and freshly ground black pepper
- 1 teaspoon fresh thyme or marjoram leaves, or any fresh herb to taste (optional), plus more for garnish if you like
- Put the oil or butter in a large deep skillet over medium heat. When the oil is hot or the butter is melted, add the peppers, onions, and mushrooms. Sprinkle with salt and pepper, stir in the thyme or other herb, and cook, stirring occasionally and adjusting the heat so the mixture cooks without browning (at least not much), until very tender, at least 20 minutes.
- Taste and adjust the seasoning, garnish with a bit more herb if you like, and serve as a side dish or piled into rolls or baguettes.
- Pan-Cooked Peppers with Vinegar.
- Use just bell peppers if you like. Add a couple tablespoons balsamic or good-quality red or white wine vinegar in the last couple minutes of cooking.
- Pan-Cooked Peppers and Onions, Asian Style.
- Instead of the olive oil or butter, use peanut or a neutral oil, like grapeseed or corn. Go easy on the salt and use 1 tablespoon minced fresh ginger instead of the other herbs.
- In Step 2, use a dash of soy sauce and plenty of black pepper for the final seasoning and stir in 1/2 cup chopped fresh cilantro. Serve over Steamed Sticky Rice, Thai Style , or other plain-cooked rice dish, or toss with Chinese-style egg noodles. Garnish with the cilantro.
- Pan-Cooked Peppers with Paprika.
- Substitute chopped tomato for the mushrooms. Start the cooking with just the onions; sprinkle with 2 tablespoons sweet paprika (or 1 tablespoon smoked); cover and cook for 5 minutes. Then add the peppers; cover and cook for another 5 minutes. Finally, add the tomatoes and cook for another 5 minutes. Sprinkle with freshly squeezed lemon juice and omit the herbs if you like; serve hot or at room temperature.