Sauteed Hungarian Peppers and Mushrooms
Last weekend was the first time Brian and I went to the Montgomery farmer’s market and let me just say, it was an absolute blast! Any place where there is live indy music, fresh baked goods and produce, and happy dogs with their owners, is nothing short of golden. The items we purchased goes as follows: Zucchini carrot bread for my in-laws, heirloom tomatoes for my parents, large zucchinis, miniature Hungarian peppers, and cupcakes for Brian and I. Everything was delicious and I can’t wait to go back!
The peppers are the last ones standing and I have used them for a few dishes thus far. I made a delicious guacamole and sauteed mushrooms. It is a very easy side dish that will go well with any entree.
Serves: 4 Prep time: 5 minutes Cook time: 10 minutes
1 lb sliced mushrooms (button or crimini will work just fine)
3 miniature Hungarian peppers (also known as banana peppers), seeds removed and diced
2 cloves garlic, chopped
2 tbs extra virgin olive oil
1/2 tsp nutmeg
1. Wash and slice mushrooms if they aren’t already (use a damp cloth to wash the mushrooms because they absorb water easily)
2. Remove the seeds from the peppers prior to dicing
3.Pour the olive oil in a hot sautee pan/skillet on medium-high heat
4. Once oil gets hot enough, combine the rest of the ingredients in the pan and stir repeatedly until the mushrooms take on a tender consistency
5. Serve hot and enjoy!