Saute of Green Tomatoes with Bell Pepper and Mushrooms
by Editorial Staff
If it seems that green tomatoes can only be canned or pickled, we are ready to prove the opposite. You can make a gorgeous sauté of green tomatoes with vegetables and champignons. The result is a delicious and vibrant vegetable mix. Hot pepper gives the dish a special touch – the main thing is not to overdo it. To balance the final flavour, you can add a pinch of sugar to neutralize the acidity of the tomatoes and give the sauté some marinating effect. This recipe is a fun and easy way to diversify your diet.
Cook: 1 hour 30 mins
Servings: 3
Ingredients
- Green tomatoes – 5-6 pcs.
- Champignons – 100 g
- Bulgarian pepper (red) – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Fresh hot peppers – 0.5 pcs. (taste)
- Garlic – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Sugar – 1 pinch (to taste)
- Vegetable oil – 4 tbsp
Directions
- Prepare foods according to the list.
Peel and wash onions and carrots.
- Cut the onion into small cubes.
- Cut the carrots into small pieces or cubes.
- Wash the champignons, dry and cut into plates.
(If the mushrooms are small, you can use them whole.) - Peel and rinse bell peppers. Cut the pepper into small strips.
- Wash and dry green tomatoes. Cut the tomatoes into thin semicircles.
- Heat a frying pan with vegetable oil.
Put onions, carrots, bell peppers and mushrooms in a pan. Fry for 10 minutes, stirring occasionally.
Peel the garlic, chop and add to the pan. Mix. - Add tomatoes.
- Free hot peppers from seeds, chop finely.
Add salt, ground pepper, sugar and hot pepper to the vegetables to taste.
- Suture a sauté of vegetables and mushrooms under a lid over low heat for 25 minutes.
At the end of cooking, take a sample and adjust the taste for salinity and sweetness. - Saute of green tomatoes with bell pepper and mushrooms can be served alone or with a side dish of cereals, pasta, etc., as well as a vegetable side dish for meat and poultry dishes.
Enjoy your meal!
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