Here is one for all my fellow mushroom pickers. Enjoy.
Olive oil
2 pounds fresh mushrooms
5 garlic cloves, chopped
3-4 small red hot peppers chopped
2 large sweet yellow onions
3 red bell peppers thinly sliced
3 green Bell peppers thinly sliced
1 small can tomato paste
20 Sicilian dry-cured black olives pitted
2 Tbs. fresh oregano
In a large skillet, add enough olive oil to cover the bottom of the pan. Saute the mushrooms, garlic, and hot peppers. cook mushrooms until soft and set aside on a platter. Add more oil if needed and saute onions and peppers until tender. When peppers and onion mixture is slightly limp, add the cooked mushrooms. Saute for a minute or so to blend all the flavors. Add 1 can of tomato paste and using a wooden spoon stir gently until the paste is dissolved and the vegetables are nicely coated with the sauce. Add oregano, pitted olives and additional salt and pepper if needed. Toss gently and simmer for about 1-2 minutes more and then serve at room temperature.
