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Mushrooms with bell pepper

Mushroom and Bell Pepper Stew

Budget-friendly, easy to find, filling, and perfect for any weeknight — a dish the whole family will love! This mushroom and bell pepper stew is a hit with anyone who enjoys these vegetables. It's wholesome, seriously appetizing, and tastes fantastic. The cooking couldn't be simpler — anyone can pull it off. Serve it for lunch or dinner with a side, or as a side dish alongside meat or fish.

Vera

Recipe author

Composition / ingredients

Servings:

Bell pepper

Mushrooms

200

Tomatoes

Onion

Dried spices (for vegetables)

Nutmeg (a knife tip)

Salt

Ground black pepper

Vegetable oil

Cucumber (to garnish the dish)

Parsley (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 55 % 6 g

Carbohydrates 36 % 4 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make a mushroom and bell pepper stew? Gather the ingredients from the list. Use juicy tomatoes; they don't need to be firm, since they aren't required to hold their shape here. Any fresh mushrooms will work: white button, oyster, or wild mushrooms. You can also use frozen mushrooms, but be sure to thaw them first in the refrigerator and then at room temperature, and drain off all the liquid.
Step 2:

Rinse the bell peppers, cut them in half, remove the seeds, and slice into half rings. I'd suggest using a mix of colors (red, yellow, green) so the stew turns out bright, colorful, and appetizing.
Step 3:

Wash the tomatoes and pour boiling water over them. Use a sharp knife to score a cross on each one, then peel off the skin. Cut them into wedges or slices.
Step 4:

Wash the mushrooms thoroughly to remove any dirt, using a vegetable brush if you have one. Lay them on paper towels and pat off the excess moisture. Trim them. Tiny button mushrooms under about 3/4 inch (2 cm) don't need peeling — just rinse them well. Peel the skin off any larger mushrooms. Cut them into small slices.
Step 5:

Peel the onion, rinse it under cool water, and cut it into small dice.
Step 6:

Heat some refined vegetable oil in a skillet. I used olive oil, but sunflower oil works too. Add the mushrooms and onion to the hot pan. Season with salt and pepper to taste and sauté for about 20 minutes over medium heat, stirring now and then.
Step 7:

Then pour a little water into the pan (about 3–4 tablespoons), stir everything together, and simmer for about ten minutes.
Step 8:

Add the tomatoes and bell peppers to the mushrooms in the pan. Stir in the vegetable seasoning and a pinch of nutmeg. Simmer, covered, over low heat for about another 20 minutes.
Step 9:

Spoon the finished mushroom and bell pepper stew onto a serving platter. Garnish with thin slices of fresh cucumber and a few leaves of fresh parsley. Serve it for dinner on its own or as a side dish with meat, poultry, or fish.

A vegetable-and-mushroom stew can absolutely stand on its own, but if you want something heartier, serve it with a side. Mashed potatoes, pasta, rice, or buckwheat all pair well.
You can swap the fresh tomatoes for ketchup, canned tomatoes in their own juice, or tomato paste. Adjust the amount to taste.
Instead of fresh, you can use frozen or dried mushrooms (you'll need about 5–6 times less dried than fresh). Thaw frozen mushrooms any way that's convenient (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Any oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to avoid entirely, read here.