Ingredients
2 large green peppers, chopped1 large onion, chopped2 tablespoons butter, divided2 tablespoons olive oil, divided2 pounds fresh mushrooms, coarsely chopped1/2 cup pitted Greek olives, chopped1/4 cup balsamic vinegar1/4 cup tomato paste1 tablespoon sugar1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon coarsely ground pepperBagel chips or lightly toasted French bread baguette slices
Preparation
In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
Add half the mushrooms and remaining 1 tablespoon butter and 1 tablespoon oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes.
Serve warm or at room temperature with bagel chips or baguette slices.
