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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 red chilli deseeded (optional)
  • 1 red/yellow pepper
  • 1 green pepper
  • 200 g mushrooms
  • 1 tsp tomato purée
  • 2 tsp balsamic or red wine vinegar
  • Small handful of parsley leaves
  • salt and pepper

Method
 

  1. Thinly slice the onion and the garlic. Chop the chilli, if used.
  2. Heat the oil in a pan and soften the onion (for about 5 minutes).
  3. Meanwhile, slice the mushrooms and peppers, then add these to the onion together with the garlic and chilli.
  4. 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.
  5. Stir in the parsley and serve.