Mushroom peperonata
Peperonata is one of the basic dishes in Italy that is used for salads, pasta, antipasti, side-dish, stuffing, pizza topping, panini filling and so on. This mushroom peperonata is basically a variation of the classic recipe, with added mushroom, which makes the dish a bit more earthy & meaty. Serve it with pasta, rice or as a sandwich filler with e.g. salami, Parma ham or cheese. Alternatively serve it as side dish – it goes will with steak and poultry.
Ingredients
Method
- Thinly slice the onion and the garlic. Chop the chilli, if used.
- Heat the oil in a pan and soften the onion (for about 5 minutes).
- Meanwhile, slice the mushrooms and peppers, then add these to the onion together with the garlic and chilli.
- Simmer over low heat, under cover, for 10 minutes, then add the vinegar and tomato purée. Season with salt & pepper, cover and cook for about 20 minutes, until tender. After 10 minutes do check if it’s getting too dry – if it is, add a drop of water.
- Stir in the parsley and serve.