Ingredients with Measurements:
- 2 red bell peppers
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp. red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
a. Preheat oven to 400°F.
b. Cut the bell peppers in half and remove the seeds and stems.
c. Place the bell peppers cut-side down on a baking sheet lined with aluminum foil.
d. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and blistered.
e. Remove the peppers from the oven and let them cool for a few minutes.
f. Once cooled, peel off the skin from the peppers and cut them into thin strips.
g. In a skillet, heat the olive oil over medium heat.
h. Add the mushrooms and garlic to the skillet and sauté for 5-7 minutes or until the mushrooms are tender.
i. Add the red wine vinegar to the skillet and stir to combine.
j. Season the mushrooms with salt and pepper to taste.
k. In a blender or food processor, puree the roasted bell peppers until smooth.
l. Serve the mushroom mixture on a plate and top with the roasted bell pepper puree.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 150
Fat: 12g
Carbohydrates: 9g
Protein: 3g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- Balsamic vinegar can be used instead of red wine vinegar.
Variations:
- Add some chopped fresh herbs like parsley or basil to the mushroom mixture for added flavor.
- Use roasted garlic instead of raw garlic for a milder flavor.
Tips and tricks:
- To make peeling the skin off the roasted bell peppers easier, place them in a plastic bag and let them steam for a few minutes before peeling.
- Make sure to stir the mushroom mixture frequently to prevent burning.
Storage instructions:
Store any leftover Esgarrat with Mushrooms and Garlic in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Esgarrat with Mushrooms and Garlic in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the Esgarrat with Mushrooms and Garlic on a white plate to showcase the vibrant colors of the dish.
Garnishes:
Garnish with a sprig of fresh herbs like parsley or basil.
Pairings:
This dish pairs well with crusty bread and a glass of red wine.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the roasted bell peppers are difficult to peel, try roasting them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing this dish.
Food history:
Esgarrat is a traditional Spanish dish made with roasted peppers and salt cod. This recipe puts a twist on the classic dish by using mushrooms and garlic instead of salt cod.
Flavor profiles:
The roasted bell peppers add a sweet and smoky flavor to the dish, while the mushrooms and garlic add earthy and savory notes.
Serving suggestions:
Serve the Esgarrat with Mushrooms and Garlic as an appetizer or as a side dish to a main course.
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Region: Spanish