Sautéed pepper, mushroom and celery Calories

To keep sautéed pepper, mushroom and celery from getting watery, cook the mushrooms in a hot, uncrowded pan. Let their liquid evaporate before adding salt, and avoid covering the pan, which traps steam and softens the vegetables.

Button mushrooms work well in sautéed pepper, mushroom and celery because they cook quickly and have a mild flavor. Cremini mushrooms give the dish a deeper, earthier taste. Slice them evenly so they brown at about the same rate.

Yes, red bell pepper works well in sautéed pepper, mushroom and celery and gives it a sweeter flavor. Green bell pepper makes the dish more savory. Either way, cut the pepper into similar-sized pieces for even cooking.

Garlic, black pepper and thyme go well with sautéed pepper, mushroom and celery. A little lemon juice added just before serving brightens the mushrooms and pepper; add it at the end so the vegetables still brown in the pan.

Sautéed pepper, mushroom and celery pairs well with rice, pasta, or crusty bread. It also makes a flavorful side for grilled fish or chicken; for a simple meat-free meal, spoon it over warm grains or add it to an omelet.

Yes, you can make sautéed pepper, mushroom and celery ahead and reheat it later. For a better texture, cook the vegetables until just tender rather than very soft, then cool and refrigerate them in a covered container.

Sautéed pepper, mushroom and celery keeps for about three to four days in the refrigerator when stored in a sealed container. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat.

Yes, sautéed pepper, mushroom and celery can be frozen, though the mushrooms and peppers may turn softer after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and reheat it in a skillet to evaporate excess liquid.

Yes, celery leaves can be added to sautéed pepper, mushroom and celery for a fresh, herbal flavor. Chop them finely and stir them in near the end of cooking, since prolonged heat dulls their aroma.