Sauteed peppers, onions, and mushrooms add flavor to meat dishes and sandwiches. They can also stretch a meal low on meat thanks to the meaty flavor of the mushrooms.
All summer, I waited for the peppers in our garden. They seemed so puny, so small. I didn’t think we would ever have peppers. Now, I’ve got them coming out my ears, and being frugal, I want to use them before they go bad.
This week, I decided to add peppers to a standard side dish I make at least once a week for my husband and I – mushrooms and onions. When one is stretching meat, mushrooms add a meaty flavor. They can also add a bit of moisture to a dried out piece of chicken, not that I ever dry out my chicken. Besides, mushrooms and onions are relatively cheap. Since peppers are in season, they’re cheaper, especially the green ones.
I always slice my mushrooms thickly. They saute better. If you haven’t tried it, you definitely need to, just to humor me. I slice my onions different ways. This week, I went with rings. Other weeks, I like half a ring, or even just a quarter.
When I made lunch today, I dropped this yummy mixture into eggs scrambled with milk and scrapple (I um, sort of messed up cooking the scrapple), and scrambled everything together. A big mess that was oh, so yummy. My 4 year old and I sat on the living room floor and ate a picnic lunch. Me with my egg scramble, and him with his mini pizzas. The Life!
- 4 to 5 mushrooms, sliced into 4 thick pieces
- 1 onion, cut whichever way you like
- ¼ to ½ of a pepper, depending on your preference
- 2 T of butter
- Heat a pan on medium heat. Drop 2 Tablespoons of butter into the pan when it is hot.
- Add the vegetables and keep them moving in the pan until done. I usually cook them for about 5 to 7 minutes, depending on how impatient I am.
- Serve warm.
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