Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 13, 2022
Bookmark and Share


Print Current Recipe

Pan-fried Yellow Peppers and Mushrooms
Region: Italy
Category: Vegetables
Season: Summer
Difficulty: Easy and Quick

Here's a beautiful accompaniment to grilled meats or pan-fried fish that you can finish in 15 minutes.  It's a nice summer dish when bell peppers are in season. Use any mushrooms, although portobello, for instance, will provide an earthier taste and a more impressive presentation.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

2 tablespoons extra-virgin olive oil

4 garlic cloves, crushed

2 yellow bell peppers, seeded and thinly sliced

1/2 pound portobello mushrooms, brushed clean and thinly sliced

Salt and freshly ground black pepper to taste

2 tablespoons finely chopped fresh parsley leaves

In a large skillet, heat the olive oil over high heat, then cook the garlic, yellow peppers, and mushrooms, seasoned with salt and pepper, until softer, stirring frequently, 12 to 14 minutes.  Whenever any liquid evaporates add 2 tablespoons water, and keep adding until the final minute of cooking.  The skillet should be dry when you finish cooking.  Sprinkle the parsley on top, toss, and transfer to a serving platter.  Serve immediately.

Variation: 

Note: 

Posted: 01/02/2007



Be notified of updates and events:
 


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

(View all)

© 1999-2022 Clifford A. Wright