Once hot, add the onion, bell pepper and garlic. Saute until the onion is starting to soften, about 3 minutes.
Serve
Mushrooms – The best mushrooms for this dish are button mushrooms – white or cremini (baby bellas). You want a mushroom that imparts a lot of moisture when it cooks. Even though I love shiitakes, they don’t work very well for this dish because I end up having to add too much oil.
Bell pepper – Sweet bells add a contrasting sweet flavor, color and texture. Use a red, yellow, or orange pepper to give the dish color. When sauteing the onion and peppers, the onions will soften first. Don’t wait for the peppers to soften. They’ll cook a little more with the mushrooms and still provide a touch of crunch in the final dish.
Chile Powders – Of course I used New Mexico red chile powder, but you could use just about any red chile powder or even red pepper flakes. The 1/4 teaspoon was just enough to add a little heat without overpowering the flavor of the mushrooms. You can always add more if you choose. For the paprika, Hungarian paprika can add a little heat as well as flavor.
Truffle oil – I put this as optional, but I really love a touch of the truffle in this dish. You could use truffle oil, sea salt with truffle, or grate some truffle on top. Just be careful not to go overboard. If you don’t have any of these, not to worry – the dish is quite delicious without it!
Serving suggestions:
Recipe author: MJ of MJ's Kitchen