Basil & Bell pepper Mushrooms

Happy Wednesday everyone! I wish you could smell this plate of roasted mushrooms right now, its insanely good!

I cooked onions & garlic low and slow until they’re golden brown and caramelized, then crisped the mushrooms along with it, added lots of fresh basil and sweet cherry peppers to finish. So simple, yet addictively good. The fresh basil, crunchy peppers, and crispy mushrooms are a textural delight.

I typically eat it with quinoa or brown rice, but it also goes really well with noodles or any other grain. These would also make an amazing breakfast over toast. If you make it, let me know how you liked it!

16 oz sliced mushrooms (I used cremini, use any kind you have)
1 yellow onion, thinly sliced
5 cloves of garlic, chopped
1 tbsp red chilli flakes (use 1-2 tsps for milder heat)
1 cup colorful cherry peppers, chopped
1/3 cup packed fresh basil, hand torn
1/2 tsp coarse salt
2 tbsp oil

Heat oil in a non stick pan for a few seconds, and then add in garlic and onions. Set the heat on medium and stir these for 6-8 minutes until the onions are golden brown.

Add in all the sliced mushrooms, and the red chilli flakes. Now increase the heat to high, and keep stirring.

The mushrooms will cook through various stages; first they’ll release water and become soft, then once all the waters cooks off the mushrooms will start browning, and finally they’ll start crisping and get some crunch to the outside. This whole process takes about 10-15 minutes. It’s best if you’re attentive and stir every few minutes for that perfect textured mushrooms.

Now toss in the salt, cherry peppers, and basil saute just for another 2-3 minutes or so, and it’s done!

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