Peppers, Onions And Mushrooms

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 4 red peppers
• 2 yellow peppers
• 1 green pepper
• 2 red onions
• 2 onions
• 25 medium button mushrooms
• 2 -4 garlic cloves, minced (optional)
• 2 tablespoons canola oil
• 1/2-1 teaspoon salt
• 1 teaspoon black pepper, fresh ground
• red pepper flakes (optional)

Recipe

• 1 clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• 2 using large skillet, heat oil over medium-high heat.
• 3 add only onions first. cook, stirring occasionally, until translucent. lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• 4 raise heat to medium-high, add peppers and salt, stir well into onions. continue to cook until peppers just start to get soft.
• 5 add mushrooms, combining well.
• 6 add black pepper, garlic, and pepper flakes.
• 7 stir well. lower heat to simmer. do not cover as this will poach vegetables.
• 8 continue to simmer until mushrooms give off their juices but are still firm. it is important not to overcook as they will cook again when reheated to be used.
• 9 remove skillet from heat. stir.
• 10 allow to cool. peppers and mushrooms should still have body to them.
• 11 i like to bag portions in plastic sandwich bags, spread out so they are flat in bag. this makes for easy storage once they are frozen. i then place several bags into a freezer storage bag.
• 12 i have kept this mix frozen for over a year without change in flavor.