Peppers, Onions And Mushrooms

1. 1

   Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).

2. 2

   Using large skillet, heat oil over medium-high heat.

3. 3

   Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.

4. 4

   Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.

5. 5

   Add mushrooms, combining well.

6. 6

   Add black pepper, garlic, and pepper flakes.

7. 7

   Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.

8. 8

   Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.

9. 9

   Remove skillet from heat. Stir.

10. 10

    Allow to cool. Peppers and mushrooms should still have body to them.

11. 11

    I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.

12. 12

    I have kept this mix frozen for over a year without change in flavor.

* Per serving · 4 servings · Values may vary.