Prep
15 minCook
20 minReady In
35 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 600 g of button mushrooms | |
| 1 red bell pepper | |
| 1 yellow bell pepper | |
| 2 onions | |
| 3 cloves of garlic | |
| 4 tbsp. olive oil olive oil | |
| 1 sprig of oregano or fresh thyme. | |
| Salt, ground pepper |
| 1. | Cut off the earthy end of the mushroom stems, wash them under a stream of water, dry them and slice them. Peel and degerm the garlic cloves, then plunge them into boiling water for 1 minute. Drain them. |
| 2. | Cut the peppers in half halves, remove seeds and membranes and slice them. Peel and chop the onions. |
| 3. | In a non-stick frying pan, fry the onions, drained garlic cloves and minced peppers over moderate heat with half of the hot oil for 10 minutes. Set aside. |
| 4. | In their place, fry the sliced mushrooms over high heat with the remaining oil until they give off their water. Let it reduce, still on high heat, then add the mixture of peppers, garlic and onions, the leafy oregano, salt and pepper. |
| 5. | Continue cooking for 5 minutes. Pour the ratatouille into a dish, serve warm or chilled but not iced. |
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