Mushroom Red Pepper and Onion Saute
Elevate your dinner table with the vibrant flavors of our Mushroom Red Pepper and Onion Sauté! This quick and easy recipe combines earthy cremini mushrooms, sweet red bell pepper, and caramelized yellow onion, all brought together by a luscious blend of olive oil and butter. Enhanced with aromatic garlic, dried thyme, and a sprinkle of fresh parsley, this dish is a versatile masterpiece, perfect as a colorful side or a flavorful topping for grains, pasta, or protein. Ready in just 25 minutes, it’s a healthy and delectable addition to your meal rotation, packed with essential nutrients and bold flavors. Keyword optimized for "vegetable sauté recipe," "easy mushroom sauté," and "colorful side dish recipe," this crowd-pleaser is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms
- 1 large red bell pepper
- 1 medium yellow onion
- 2 large garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 2 tablespoons fresh parsley
Instructions
Clean the mushrooms with a damp paper towel and slice them into even slices, about 1/4-inch thick.
Core and deseed the red bell pepper, then cut it into thin strips about 2 inches long.
Peel and slice the yellow onion into thin strips.
Mince the garlic cloves and chop the fresh parsley finely; set both aside for later use.
Heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt completely and the mixture to heat up.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the red bell pepper and onion slices to the skillet. Cook for another 5-6 minutes, stirring frequently, until the vegetables are tender and slightly caramelized.
Stir in the minced garlic, salt, black pepper, and dried thyme. Cook for an additional 1-2 minutes, stirring constantly, until the garlic is fragrant but not burnt.
Remove the skillet from heat and garnish the sautéed vegetables with chopped fresh parsley.
Serve immediately as a side dish or a topping, and enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
