Mushroom Caponata

By Marian Burros

Published April 20, 1993

Total Time
25 minutes
Rating
4(20)
Comments
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Featured in: PLAIN AND SIMPLE; A Dish That Has a Little Lamb (Yes, Only a Little)

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Ingredients

Yield:2 servings

  • 9 ounces whole onion or 8 ounces chopped ready-cut onion (1 ¾ cups)

  • 1 tablespoon olive oil

  • 8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 ½ cups)

  • 1 pound mushrooms

  • 6 large Greek olives

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar

  • 3 tablespoons tomato paste or half of a 6-ounce can

  • 2 tablespoons water

  • 1 tablespoon balsamic vinegar

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

79 grams carbs; 426 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 18 grams fiber; 2109 milligrams sodium; 21 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the whole onion.

  2. Step 2

    Heat the oil in a nonstick skillet and saute the onion.

  3. Step 3

    Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.

  4. Step 4

    Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.

  5. Step 5

    Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.

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Ratings

4 out of 5
20 user ratings
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Comments

Brad

This was deliciously savory. I added fresh thyme leaves (because mushrooms and thyme are so good together), did not include the sugar or water but did add 2 tbs balsamic to 2 tbs tomato paste. And I let the mushroom water cook off. PS. NYT recipes always present better with a photo. Marian Burros' recipes deserve photos.

Cyral

I added capers!

Brad

This was deliciously savory. I added fresh thyme leaves (because mushrooms and thyme are so good together), did not include the sugar or water but did add 2 tbs balsamic to 2 tbs tomato paste. And I let the mushroom water cook off. PS. NYT recipes always present better with a photo. Marian Burros' recipes deserve photos.

michelle

This is one of my go-to breakfast meals, add an egg and you can conquer the day!

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