A La Earle Recipe

Peel and slice

Peel the onion and cut it in half from root to tip. Slice each half into 1/4-inch (6 mm) half-moons. Core and seed the red and green bell peppers, then cut into 1/4-inch strips. Wipe mushrooms with a damp cloth and trim stems if needed; slice mushrooms into 1/4-inch thick slices. Mince the garlic finely.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the butter and olive oil and heat until the butter has melted and the mixture shimmers but does not brown (about 1 minute).

Cook onions

Add the sliced onions to the hot pan. Spread them into an even layer and let cook, stirring occasionally, until they begin to soften and turn translucent, about 4–5 minutes.

Add peppers

Add the red and green pepper strips to the pan with the onions. Stir to combine, and continue to cook, stirring every 1–2 minutes, until the peppers soften but still have a bit of bite, about 4–6 minutes.

Add mushrooms and garlic

Push the vegetables toward the edges of the pan to create space in the center. Add the sliced mushrooms and spread them in a single layer. Let them brown undisturbed for 2 minutes, then stir together with the onions and peppers. Add the minced garlic and cook for an additional 1 minute until fragrant.

Season and finish

Season the vegetable mixture with salt, black pepper, dried thyme, and red pepper flakes (if using). Continue to cook for 1–2 more minutes so the flavors meld. If the pan becomes very dry, add a teaspoon of water or an extra teaspoon of olive oil to deglaze and prevent sticking.

Remove the pan from heat. Stir in the lemon juice and chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a serving dish and serve warm as a side, on top of steak or chicken, tucked into sandwiches, or folded into omelets.