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Mushroom Pepper Saute

Mushroom Pepper Saute recipe image
This Mushroom Pepper Saute is a comforting, plant-based main that highlights the natural umami of mushrooms with the bright crunch of green peppers. The dish comes together quickly using a simple slurry of triticale flour and soy sauce, creating a velvety coating that clings to the vegetables. Fresh thyme and basil add aromatic depth, while a touch of sesame oil provides a nutty finish. It&# 226;ÂÂs an excellent option for weeknight dinners when you want something hearty yet light. Serve it over rice, quinoa, or alongside crusty bread to soak up the flavorful juices. Simple ingredients and minimal cleanup make this a reliable favorite for busy cooks.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 211.3
Dietary: Vegan, Vegetarian
Description
This Mushroom Pepper Saute is a comforting, plant-based main that highlights the natural umami of mushrooms with the bright crunch of green peppers. The dish comes together quickly using a simple slurry of triticale flour and soy sauce, creating a velvety coating that clings to the vegetables. Fresh thyme and basil add aromatic depth, while a touch of sesame oil provides a nutty finish. It&# 226;ÂÂs an excellent option for weeknight dinners when you want something hearty yet light. Serve it over rice, quinoa, or alongside crusty bread to soak up the flavorful juices. Simple ingredients and minimal cleanup make this a reliable favorite for busy cooks.
Ingredients
  • 1 1/2 ounce Triticale flour
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Thyme
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Soy sauce
  • 1 tablespoon Sesame oil
  • 6 ounce Mushrooms; sliced
  • 1 1/2 ounce Green pepper; chopped
  • 1 1/2 ounce Scallions; chopped
Directions
  1. 1
    Preheat oven to 325 degrees F (165 degrees C).
  2. 2
    Lightly grease a 4x8 inch baking dish with sesame oil.
  3. 3
    In a small bowl, whisk together triticale flour, basil, thyme, salt, soy sauce, and 2 ounces of water until smooth.
  4. 4
    Heat a skillet over medium heat and sauté sliced mushrooms, chopped green pepper, and scallions for 4 minutes, or until tender-crisp.
  5. 5
    Pour the triticale sauce mixture over the vegetables in the skillet and stir to coat evenly.
  6. 6
    Transfer the vegetable mixture to the prepared baking dish, cover with foil, and bake for 20 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 211.3kcal
% Daily Value *
Total Fat 4.7g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 1263.9mg53%
Total Carbohydrate 35.4g12%
Dietary Fiber 3.4g14%
Sugars 4.0g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, pepper, saute, vegan, vegetarian, thyme, basil, scallions, sesame oil, soy sauce, triticale, quick dinner, plant-based, easy, healthy, weeknight, comfort food, gluten-free option, low carb, umami
Read it online: https://www.chefs-mate.com/recipe/mushroom-pepper-saute/