Sauteed Mushrooms With Caramelized Onions & Peppers
|Bell peppers||1 Cup (16 tbs) (Green/Red)|
|Cremini mushrooms/White mushrooms||12 Ounce (360 Grams)|
|Extra virgin olive oil||15 Milliliter (1 Tablespoon)|
|Red onions||240 Milliliter, sliced (1 Cup)|
|Chopped garlic||15 Milliliter (1 Tablespoon)|
Chop thyme and rosemary leaves finely.
Reserve 6 whole basil leaves for garnish; chop the rest and combine with thyme and rosemary.
Wash and quarter the mushrooms.
Heat the oil in a nonstick skillet on high and saute the onions until they are light brown.
Add garlic and cook for 1 minute.
Add the peppers and mushrooms; cook for 5 minutes then add chopped herbs.
Season with ground pepper and salt, if desired.