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Nutrition Facts
Serving Size 1 (89g) Recipe makes 4 servings
Calories 60
Calories from Fat 32		(52%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 875mg		36%
Potassium 186mg		5%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 1.5g	5%
	Sugars 3.1g
Protein 1.3g		2%
detailed view... how is this calculated?

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Meals for Easter Week 07 - 02/04-08/04

**Mandy**

Week of September 13

KellyMac6

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Mushroom, Red Pepper and Onion Saute

Recipe #172583 | 19 min | 4 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Studentchef
Jun 15, 2006

This is what I like to do year round. It is so easy to do, and it only requires a few main ingredients. Edited Note: After much consideration, I have decided to change the measurements. I know this would be the second time, but I feel that the new measurements best reflects my the recipe. Again, if you would like to increase or decrease anything, it is up to you, and I welcome all of your suggestions.

SERVES 4 (change servings and units)

Ingredients

1 cup sliced mushrooms
3/4 cup onion, chopped
1 red pepper, chopped
1 tablespoon lemon juice
1 1/2 teaspoons red wine or sabra wine
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon garlic powder
1 tablespoon olive oil

Directions

1
Saute onions in olive oil until translucent, about 5 minutes on medium heat.
2
Add mushrooms and saute for another five minutes.
3
Add red pepper, and saute for two more minutes.
4
Put on low and add lemon juice and wine.
5
Add seasonings. It is best served warm.

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Featured Reviews for This Recipe

From: Bunkie

On Mar 8, 2009

This was a pretty darn good side dish! My husband wasn't enthused about it, but I enjoyed it and would eat it again. I used white wine, because that was what I had open, and I think the red wine would probably give it a better flavor. Also, next time I'll slice my onions in wedges rather than chopping them - they sort of disappeared in the mix when they were chopped. I didn't measure my seasonings, just dumped 'em in there, and I thought it was seasoned enough - I think a full 1 1/2 teaspoons of salt would have been overpowering. Overall, a good side dish, and I'll make it again - thanks for sharing!

0 people found this review helpful

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From: KellyMac6

On Feb 5, 2009

This was very good, the wine definitely set it apart from other veggie stir frys. Instead of chopping my onions and peppers I just sliced them because I like the flavor you get in a big bite. Next time I will probably half the the seasoning because it had way too much spices for me. Thanks Student Chef! Made for Potluck Tag.

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From: *Parsley*

On Aug 9, 2006

Very nice combination of veggies! I liked addition of the red wine and lemon juice. I'm a mushroom fan, so I doubled them. For the seasonings, I only used about 1/2 TSP salt and pepper and maybe 1 TSP garlic powder. I think the amounts listed (as TBSPS) are WAY too much. I'll make this colorful combination again; thanx for sharing!

2 people found this review helpful

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From: Jen T

On Apr 14, 2007

This made a quick easy & tasty side dish for our grilled steaks & fries. I did use more mushrooms than stated as I had plenty on hand. For a less healthy side, next time I will add some cream and simmer til thickened to use as a sauce. A 'keeper' for us.