Spicy Pan Mushrooms

Mushrooms are a fabulous ingredient to have around for whenever in doubt about what to eat.  They are like sponges, absorbing anything and everything that come their way. In this way, they are like tofu–their base flavor being indistinct and neutral enough to manipulate to your heart’s desire–to say nothing about their hearty, satisfying texture when cooked!

The following cooked mushroom mixture can be eaten alone, atop rice or in a tortilla wrap for a burrito-licious experience.

Spicy Pan Mushrooms


– 1 tsbp extra-virgin olive oil
– 1/2 medium white onion, julienned
– 1 red pepper, julienned
– 1/2 hot green pepper, diced
– 2 green onions, diced
– 2 garlic cloves, finely chopped
– Salt & pepper
– 3 Portabello mushroom tops, chopped
– 1/2 tsp tomato paste
– 1 large tomato, chopped

Serves 2


While you wait for the pan to reach medium heat, prepare your ingredients.

Add all ingredients (except for the garlic, tomato and tomato paste) to the pan with 1 tbsp olive oil.

Flip to coat all the veggies evenly with the oil.

And cook away.

When the veggies begin to soften, add the garlic.

And then the chopped tomato.

Next the tomato paste for some cohesiveness.

Mix and watch as the veggies reduce as they cook.

Once the fresh tomatoes are thoroughly cooked. Time to plate.

Spicy, juicy, perfection.