Mushrooms with Peppers and Parsley Vinaigrette

Preparation info
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By Joyce Goldstein

Published 1992

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  • 2 tablespoons olive oil
  • 2 red bell peppers, cored and seeded, cut into rough dice
  • 3 cups


Warm the 2 tablespoons of olive oil in a small sauté pan or skillet over medium heat. Add the peppers and sauté until softened, 1 or 2 minutes. Transfer the peppers to a serving bowl with a slotted spoon and let cool. Then add the mushrooms, onion, and parsley to the bowl. Whisk together the olive oils and vinegar in a cup and season to taste with salt and pepper. Toss the vegetables with the v