Sauteed Veggies For Steak

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Large white mushrooms - sliced
1		Red bell pepper
1		Yellow bell pepper
1/2		Red onion (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Cilantro-Lime Butter - (see recipe)

Recipe Instructions

Heat a large skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown.

While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across.

Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of Cilantro-Lime Butter. Toss veggies to melt butter then serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E33) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.