WOW
so many good recipies and ideas have come pouring in!
i have neglected this thread alot since im a bad moderator and am almost never online
sweatdrop sweatdrop but im glad to see this thread alive still tonight i present a simple trick for making wonderful sauteed veggies
Sauteed Onions Portabella Mushrooms and Green Bell pepper
Ingredients:
1 bell pepper
1 large portabella mushroom cap or 10-20 sliced baby Bella mushrooms
1 medium onion
2-3 TBSP butter or margarine
2-3 TBSP Cold pressed extra virgin olive oil
1/3-1/4 cup Rice Cooking Wine
Ground Basil
Fresh Seal salt coarse ground
Dice slice or shred veggies to desired size
in a medium skillet melt enough butter over medium heat to coat the skillet and let the butter thicken until you have a nice coat of it on the skillet bottom
add 2-3 TBSP of olive oil i use extra light in flavor extra virgin cold pressed Carapelli (or Red Island when i can find it Australian olive oil is uber yummy!) any cold pressed first batch olive oil will be good for this though.
add veggies and saute until onions start to soften and brown and mushrooms begin to feel springy
Add a generous pinch of Coarse ground Sea Salt according to taste ( coarse ground sea salt is not nearly as weak as table salt try it before adding it like you normally do with table salt trust me on this...)
add 1/4-1/3 cup of Rice Cooking wine and stir veggies.
Sprinkle with ground basil and cook until onions start to caramelize and mushrooms cut easily in the skillet with a spatula
Drain any remaining oil/butter/wine and serve veggies or use the leftover liquid like i did to flavor noodles by dumping the whole batch in with cooked Udon noodles
this should work well for any sauteed veggies
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