Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sautéed Peppers, Mushrooms, and Onions with Balsamic and Parsley Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 89 reviews

A vibrant and flavorful sautéed medley of sweet bell peppers, cremini mushrooms, and onions infused with garlic and balsamic vinegar, perfect as a side dish or a topping for various main courses.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 3 large sweet bell peppers (red, orange, and/or yellow), stemmed, cored, seeded, and sliced into thin strips
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced

Oils & Vinegars

  • 3 tablespoons olive oil
  • 1-1/2 tablespoons balsamic vinegar

Seasonings & Herbs

  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare Peppers: Remove the stem, core, and seeds from the bell peppers, then slice them lengthwise into thin strips. Set aside.
  2. Cook Onions and Garlic: Heat the olive oil in a large pan over medium heat. Add the sliced onions and cook, stirring frequently, until they become very soft and golden, about 7 to 8 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
  3. Sauté Mushrooms: Add the sliced mushrooms to the pan, season with salt and freshly ground black pepper, and continue cooking. Stir occasionally until the mushrooms release their moisture and turn a rich golden brown, approximately 6 to 8 minutes.
  4. Add Peppers: Incorporate the sliced peppers into the pan and season again with salt and pepper. Cook while stirring frequently until the peppers soften, about 6 minutes.
  5. Add Balsamic Vinegar and Simmer: Pour in the balsamic vinegar, cover the pan, and cook for another 6 to 8 minutes, stirring every minute or so to blend the flavors and ensure even cooking.
  6. Reduce and Finish Cooking: Remove the lid and continue cooking, stirring often for 2 to 3 minutes longer. This step allows the peppers to become sweet and very tender. Taste and adjust seasoning if necessary.
  7. Serve: Transfer the sautéed peppers, mushrooms, and onions to a large serving bowl, sprinkle with chopped fresh parsley, and serve family-style as a delicious side dish.

Notes

  • You can use any combination of bell peppers based on color preference for a more vibrant dish.
  • For an extra depth of flavor, consider adding a pinch of crushed red pepper flakes during cooking.
  • Serve this dish alongside grilled meats, as a topping for toasted bread, or mixed into pasta for a vegetarian meal.
  • Ensure to stir frequently after adding the balsamic vinegar to prevent burning and encourage even flavor distribution.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sauteed-peppers-mushrooms-and-onions-with-balsamic-and-parsley-recipe/