|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushrooms and peppers sautéed with plenty of garlic is a versatile dish. It makes a good side dish to accompany meat, chicken or eggs, but can be served as a “tapa” with slices of rustic bread. Preparation is simply slicing the mushrooms, pepper, and garlic, then sautéeing them in olive oil.
- 1/2 lb. mushrooms (white or brown)
- 1 whole red pepper
- 3 to 4 garlic cloves
- 3 tbsp. extra virgin olive oil
- Salt to taste
Gather the ingredients.
Rinse mushrooms under cold water. Trim stems of mushrooms and slice them thinly.
Rinse red pepper and remove the stem. Cut peppers in half lengthwise, remove seeds and devein peppers. Slice in thin strips.
Peel garlic and thinly slice.
Pour 2-3 tablespoons of extra virgin olive oil into a large, heavy-bottomed frying pan. Heat on medium. When the oil is hot, add mushroom, pepper and garlic slices. Saute until vegetables are soft, being careful not to burn the garlic or over-cook the vegetables. Serve warm.
This recipe makes four servings as a side dish so if you want more, double the recipe.