Veggie Heaven Recipe
A combo of roasted red peppers, house smoked onions and wine braised mushrooms. Topped w/ a Tex Mex crème' drizzle.
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Ingredients
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Roasted Red Peppers
House Smoked Onions
Wine Braised Mushrooms
Tex Mex Crème Drizzle
Method
Roasting Red Peppers
Prepare and Roast
Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds and stems. Drizzle with olive oil, sprinkle with salt and black pepper. Place them cut side down on a baking sheet lined with parchment paper and roast for about 25-30 minutes until the skin is blistered and charred.
Smoking Onions
Braised Mushrooms
Sauté and Braise
In a skillet over medium heat, add the minced garlic and sauté for 1 minute until fragrant. Add the fresh mushrooms and cook for about 5 minutes until they begin to release their juices. Pour in the red wine, add thyme, salt, and black pepper. Reduce the heat to low and simmer for 15-20 minutes until the mushrooms are tender and the wine has reduced.
Making Tex Mex Crème Drizzle
Mix the Drizzle
In a small bowl, combine the sour cream, lime juice, chili powder, and chopped cilantro. Season with salt to taste. Mix well until smooth and creamy.
Assemble the Dish
Plate the Veggie Heaven
On a serving platter, arrange the roasted red peppers, house smoked onions, and wine braised mushrooms. Drizzle generously with the Tex Mex crème drizzle. Serve warm and enjoy your Veggie Heaven!