Bell Pepper and Mushroom Saute

Have you ever whipped up a quick meal with whatever you had left in the pantry?

Bell Peppers and Mushrooms Saute qualifies as such a meal!

At least, this version is. I’ve literally cooked it on a whim, using bell peppers that have been sitting in the fridge for a couple of days, and some canned mushrooms I forgot I even had!

Turns out, you don’t need any fancy ingredients to cook a great meal.

Every once in a while, it helps to actually do a pantry inventory and see what you can come up with in terms of healthy meals.

Here’s how to prepare a quick and easy bell pepper and mushroom saute.

Print Recipe

Bell Peppers and Mushrooms Saute

Course

Side dish

Prep Time

20 minutes

Servings

people

Ingredients

• 2 cups mushrooms (400 gr.)
• 1 bell pepper
• 3 cloves garlic
• parsley (chopped)
• 1 cup tomato sauce (250 ml.)
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt & pepper

Course Side dish Prep Time 20 minutes Servings people Ingredients 2 cups mushrooms (400 gr.) 1 bell pepper 3 cloves garlic parsley (chopped) 1 cup tomato sauce (250 ml.) 1 tablespoon butter 1 tablespoon olive oil salt & pepper

Instructions

1. Using a large skillet, fry the chopped garlic & bell pepper for a couple of minutes in olive oil.
2. Add the mushrooms on top and add the butter as well.

   
3. Let everything fry for about 7-8 minutes, then add the chopped parsley and tomato sauce.

   
4. Let the food cook for about 10 more minutes, add salt and pepper to taste and serve!