I'm sharing one of my favorite side dish recipes, Skillet Pepper Mushroom Onion Stir-Fry.
Although it's fantastic with steak, I've also eaten it by itself over rice for a delicious, light vegetarian meal.
Continue reading below on a great flavor hack that takes these sautéed mushrooms, onions, and peppers to a new level.
At our house, the kids are not known for their love of veggies...so I keep easy recipes like this in the holster to change things up a bit.
How to make skillet pepper mushroom onion stir-fry
Start by slicing up the bell pepper, onions and mushrooms and set aside for sautéing later.
Now, all that's left is to fry everything up in the skillet. So easy!
Since we usually eat these veggies with a nice rib-eye steak, we use this same pan to sauté the mushrooms, onion and peppers.
Flavor Hack Alert: When you use the same pan as the steak, the veggies pick up residual bits of steak and fat still in the pan which adds tremendous flavor. Highly recommended!
Added BONUS: No need to heat up or dirty another pan!
Whether you're using a hot steak pan or starting with a fresh pan, make sure your skillet is on medium high heat.
Add your butter and oil. Then, when the butter is melted, toss in your veggie mixture, salt and pepper.
If you want to get a little sear on them, let them cook undisturbed for a minute before stirring them. Continue this process until you reach your desired doneness.
Want more of an Asian flavor?
If you're eating this over rice or noodles, a little Asian flair may just be what you are looking for. Here's my quick recipe for getting that done:
Just add this sauce to your sautéed peppers, mushrooms and onions:
- 2 tablespoon soy sauce
- ½ teaspoon sesame oil (optional)
Got leftover stir-fry?
I've added these sautéed vegetables to omelettes and frittatas for a great breakfast.
Alternatively, use them as salad toppers. Delicious!
Stir-fried peppers, mushrooms, and onions, are also great in soups: for example, they'd make a great addition to my Pork-Miso Ramen Soup with Soy-Marinated Egg.
Can I freeze the vegetables?
You absolutely can, although the results will never be as good as fresh.
I almost always have bell peppers in the freezer (I freeze them whole, but you can also chop or slice them first).
I chop or slice onions before freezing.
Mushrooms are a slightly different beast: if you freeze them raw, they'll turn to mush.
If I plan to freeze mushrooms, I clean, chop, and saute them first.
I've kept these frozen veggies in airtight containers or freezer bags for months at a time.
So there you have it: freezing vegetables, although not ideal, is a great back-up strategy for those times when you don't feel like grocery shopping.
That's it! I hope you love this easy, delicious veggie side dish recipe!
I'm linking my Skillet Pepper-Mushroom-Onion Stir-Fry recipe up with #CookBlogShare, a great food blogger recipe-share hosted this week at Everyday Healthy Recipes.
- 1 tablespoon olive oil, extra virgin
- 1 tablespoon butter
- 1 cup red, yellow, or orange bell pepper, seeded and sliced
- 6 oz cremini mushrooms, trimmed and sliced
- 2 cup Vidalia onion, sliced through the root end and cut into thin slices
- ¼ teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- Heat the olive oil in a cast iron skillet over medium heat. Add the mushrooms and onions. Stir and fry. After 4 minutes, add the pepper slices and black pepper. Sauté until the mushrooms are brown and the onions and peppers are beginning to soften, about 20 minutes total. Stir in the salt and serve hot.
If you're eating these veggies with steak, they're fantastic if you use the same skillet you've used to cook the meat. Don't wash it out!
Nutrition Information:Yield: 4 Serving Size: ¾ cup
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 155mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!