Mushrooms are among my favorite things of life (…but seriously). So naturally, I love this super easy recipe. Shout out to the Bryn Mawr Farmers Market and their ‘shrooms vendor for providing some kickin’ fungi.
2 red bell peppers, washed
2 tablespoons olive oil
2 cloves crushed garlic
About 20 mushrooms (These will shrink up fast. For recipes like this, I prefer baby bella or cremini mushrooms. Tonight I added some chanterelles. Yum.)
1 tablespoon butter
4-6 tablespoons white wine (Any wine will do. I enjoy a nice Chardonnay. Oh and for cooking, I like that kind too!)
1 whole wheat or French bread baguette
Preheat oven to 400 degrees. Cut out stems of bell peppers, then follow their natural indents to slice them into 3 or 4 wide pieces. Gently brush them with olive oil and crushed garlic and place them on a baking sheet.
Pop them in the oven for 20-25 minutes or until they look tender and a tiny bit blackened.
Heat butter in a medium-sized skillet over medium heat and add white wine. Pour yourself a glass while you’re at it (optional step). Add in the mushrooms and let them soak up the flavors for about 10 minutes or until they are tender and the liquid in the pan is gone. Remove from heat and cover.
Aren’t they beautiful?????
Hopefully the peppers will be nice and roasted by this time. Let them cool while you click off the oven and click on the broiler for the bread. Cut 8-10 slices of the baguette and gently brush each slice with a tiny bit of olive oil. Lay them on a baking sheet and put them under the broiler. I used to be notorious in my family for burning things in there, so make sure you keep an eye. It should only take a couple minutes for them to get brown.
Top each baguette slice with a few peppers and a spoonful of mushrooms for a quick and delicious meal! I steamed some green beans in about 2 inches of boiling water as a simple side dish to get in some extra veggies tonight.
Enjoy! Monday’s over 🙂