Sautéed Mushrooms, Onions, & Peppers

 

Today’s Sunday Funday is celebrating mushroom month!

This recipe came about because I wanted to make Shish Kebabs but was feeling too lazy to actually cut up the meat and thread the kebabs.

So I made deconstructed kebabs with this sautée as a side.

The veggies were quite tasty, though I must admit, I missed the char from the grill and the meat juices that seep in, but in a pinch - this is a great alternative!

Sunday Funday

Mushrooms

• Sue of PalatablePastime served up Chicken and Mushrooms in Wine Sauce
• Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
• Mayuri of Mayuri's Jikoni created Mushroom Spinach Hand Pies
• Amy of Amy's Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
• Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
• Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
• Sneha of Sneha's Recipe shares Red Pepper Mushroom

Sautéed Mushrooms, Onions, & Peppers

2 tablespoons butter

1 onion, sliced

1 pound button mushrooms

2 bell peppers, sliced

4 cloves garlic, minced

1 tablespoon worcestershire sauce

1 tablespoon dry red or white wine (optional)

Salt & pepper, to taste

Fresh parsley

Heat the butter in a large skillet over medium heat.  Add the onions and cook for 5 minutes or until they begin to soften.  Add the mushrooms and cook for an additional 5 minutes.

Add the bell peppers and cook for 3 minutes.

Finally, add the worcestershire sauce, wine, garlic, salt & pepper and cook for 1 minute or until fragrant.  Serve with a sprinkling of parsley.