Brunch Sauteed Mushroom Medley with Green Peppers and Tamari
In this super simple and fast weeknight recipe, a medley of umami-packed mushrooms are sauteed in some olive oil with green peppers until the vegetables are cooked.
Some tamari is added at the end of the cooking process, along with a squeeze of fresh lime juice.
You can add oyster sauce to impart a shinier appearance and thicker sauce consistency, although it’s not necessary (and not vegan!).
Instructions
7 stepsClean your assorted mushrooms, and cut them into bite-sized pieces.
Add the olive oil to a large sauté pan, and increase the heat to medium-high.
When the olive oil is hot, add your mix of mushrooms, and cook on medium-high heat for roughly three minutes.
Add the green peppers, and continue to cook while stirring occasionally for an additional 7-10 minutes, or until the green peppers are tender and have taken on some color.
Remove the contents from the heat, and add the tamari, along with a squeeze of fresh lime juice.
Taste, and add some additional tamari or fresh lime juice if desired.
Serve with steamed rice, quinoa, or whatever grain you prefer.
Recipe Notes
This dish tastes wonderful when reheated for leftovers the following day!
