Heat Olive Oil in a skillet and fry the pepper slices on medium high, tossing constantly for about two minutes. Reduce the heat to medium low. Keep turning them as they slowly cook until soft and slightly brown on the edges. Scoop them out of the skillet and set them aside.
There is a reason I didn’t cook the mushrooms and peppers together. I wanted the pepper slices to caramelize so they would have a sweet flavor similar to the taste of a roasted pepper. After caramelizing the peppers, I set them aside and cooked the mushrooms in the same pan. Mushrooms release fluid when they begin cooking, which would have caused the peppers to get mushy.
I added two cloves of minced garlic to the pan of mushrooms. I waited to add the garlic until after the mushrooms were cooking. I don’t put garlic alone in hot oil, because it burns easily and may become bitter. I cooked the mushrooms until they released their moisture and continued cooking them until they were tender and blackish from the underside of the mushroom spreading its color throughout.
We enjoyed this dish twice, because there was enough left for another meal. It will be a while before we buy a package of four huge Portobello mushroom caps again. We have dined on mushrooms slices with cheese melted on them, Portobello mushroom soup, which I served as a side for two meals, and now this delightful dish of mushrooms and peppers. Enough is enough!
I am a learning cook gaining knowledge and experience as I go along. Don’t be afraid to correct me or pass on cooking tips or techniques of your own. I would like to hear about your favorite recipes, too.