Sweet red bell peppers are a colorful and flavorful addition to mushrooms seasoned with cumin and thyme. You can have this dish on the table in less than 20 minutes. The mushrooms may be made up to 2 days in advance before reheating to finish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 pound fresh mushrooms, quartered
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme, crumbled
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- Salt and freshly ground pepper
- 2 Tablespoons chopped fresh Italian parsley
Preparation:
Heat the olive oil in a large, heavy skillet. Add onion and red pepper, and saute about 7 minutes over medium heat.
Add mushrooms, cumin, thyme, paprika, cayenne, salt, and pepper and saute over medium heat, stirring often, about 10 minutes or until all vegetables are tender. (Mushrooms can be kept, covered, 2 days in refrigerator. Reheat in a skillet.) Add parsley and remove from heat. Taste and adjust seasoning. Serve hot.
Yield: 4 side-dish servings
Recipe Source: Faye Levy's International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
Add mushrooms, cumin, thyme, paprika, cayenne, salt, and pepper and saute over medium heat, stirring often, about 10 minutes or until all vegetables are tender. (Mushrooms can be kept, covered, 2 days in refrigerator. Reheat in a skillet.) Add parsley and remove from heat. Taste and adjust seasoning. Serve hot.
Yield: 4 side-dish servings
Recipe Source: Faye Levy's International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
