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Hot 'n Spicy Sautéed Mushrooms |
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Serves: 6 Print this RecipeServing Size: 1/2 cup Gladys Randall - Houston, Texas Bake-Off® Contest 33, 1988 This spicy mushroom-vegetable side dish will add zest to any meal. Try serving it on top of steaks or chops. It's sure to please your family or guests. 1/2 cup margarine or butter 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/4 cup sliced green onions 2 cloves garlic, minced 2 (6-ounce) jars sliced mushrooms, drained 1/4 cup sherry 1/2 teaspoon Creole or cajun seasoning 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper __Gladys Randall ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Melt margarine in large skillet. Add bell peppers, green onions and garlic; cook and stir over medium heat until tender. Stir in mushrooms, sherry, Creole seasoning, ground red pepper and pepper. Simmer for 2 to 3 minutes or until thoroughly heated, stirring occasionally. *TIP: Four (4.5-oz.) jars sliced mushrooms, drained, can be substituted for 3 (6-oz. jars). Nutrition Per Serving (1/2 cup): Calories 180; Protein 3g; Carbohydrate 6g; Fat 15g; Sodium 660mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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