Turkish Butter-Sauteed Mushrooms with Peppers and Tomato

What you need

• 500 g (1 lb) cremini mushrooms, wiped clean and sliced about 5 mm (1/4 in) thick
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 long green pepper, seeded and diced, such as Turkish sivri or Anaheim
• 2 cloves garlic, finely chopped
• 1 medium tomato, finely diced
• 1/2 tsp sweet paprika
• 1/2 tsp dried thyme
• salt, to taste
• black pepper, freshly ground, to taste
• 1 handful flat-leaf parsley, finely chopped

Method

Restated from the original video

1. 1

   Wipe the mushrooms with a damp cloth instead of washing them, since they soak up water and then steam in the pan. Slice them.

2. 2

   Melt the butter with the olive oil in a wide pan over medium-high heat.

3. 3

   Add the onion and cook, stirring, until soft and translucent, 2-3 min.

4. 4

   Add the green pepper and cook until it starts to soften, 2 min.

5. 5

   Add the mushrooms in one layer. If the pan is crowded, cook in two batches. Leave them untouched for 1 min, then stir and cook until they release their liquid and it evaporates, 5-6 min.

6. 6

   Add the garlic and paprika and stir for 30 seconds, until fragrant.

7. 7

   Add the tomato, thyme and black pepper. Cook, stirring now and then, until the tomato has broken down and the pan is nearly dry, 3-4 min.

8. 8

   Season with salt at the end, since early salt pulls out water and keeps the mushrooms from browning.

9. 9

   Take the pan off the heat, rest 3-5 min, then scatter over the parsley. Serve warm with crusty bread or alongside grilled meat.

Imported from ye-mek.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.