Mushroom Caponata

Name: Mushroom Caponata
Total time: 25 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups); 1 tablespoon olive oil; 8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 1/2 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

By Marian Burros

Total Time: 25 minutes
Rating: 4(20)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Dish That Has a Little Lamb (Yes, Only a Little)

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

9ounces whole onion or 8 ounces chopped ready-cut onion (1¾ cups)
1tablespoon olive oil
8ounces whole green pepper or 7 ounces chopped ready-cut pepper (1½ cups)
1pound mushrooms
6large Greek olives
1teaspoon dried oregano
1teaspoon sugar
3tablespoons tomato paste or half of a 6-ounce can
2tablespoons water
1tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Chop the whole onion.
Step 2
Heat the oil in a nonstick skillet and saute the onion.
Step 3
Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
Step 4
Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
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.

Ratings

4 out of 5

20 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Cyral4 years ago

I added capers!

Brad5 years ago

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.

michelle7 years ago

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

Private comments are only visible to you.