Mushroom Caponata

By Marian Burros

Total Time
25 minutes
Rating
4(20)
Notes
Read community notes

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

  • Print Options

Advertisement

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
Nutritional analysis per serving (2 servings)

426 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 18 grams dietary fiber; 47 grams sugars; 21 grams protein; 2109 milligrams sodium

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.

Powered by

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.

Ratings

4 out of 5
20 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

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

Cooking Notes

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

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Marian Burros

Trending on Cooking

Cooking Guides