Sauteed Peppered Mushrooms

7 ml olive oil 1 1/2 tsp
750 g button mushrooms, sliced 1 1/2 lb
1 green or red pepper, finely chopped 1
15 ml garlic, minced 1 tbsp
15 ml worcestershire sauce 1 tbsp
- black pepper to taste -

Heat a large non-stick skillet over medium-high heat. When hot, add oil, then mushrooms, green pepper and garlic. Cook, stirring occasionally, until mushrooms are tender or about 6 to 8 minutes. Add worcestershire sauce and pepper. Cook until moisture is evaporated and mushrooms are lightly brown or about 8 minutes.

Serves 4
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Red Pepper Mayo

2 sweet red peppers 2
125 ml mayonnaise 1/2 cup
10 ml red wine vinegar 2 tsp
- pinch cayenne pepper -

Broil or grill red peppers, turning several times, for about 20 minutes or until blistered and charred all over. Let cool, peel and seed.

In food processor; puree peppers. Add mayonnaise, vinegar and cayenne. Process until combined. This is great served on burgers or hotdogs and can be stored in the refrigerator for up to 1 day.

Serves 6
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Red Pepper Cornbread

250 ml red peppers, roasted 1 cup
30 ml butter 2 tbsp
250 ml stone-ground yellow cornmeal 1 cup
250 ml all-purpose flour 1 cup
30 ml sugar 2 tbsp
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
2 large eggs 2
250 ml milk 1 cup


In a round baking dish; add butter. Warm in preheated 400 F (200 C) oven ensuring butter does not burn.

Meanwhile, in a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a small bowl; mix eggs with milk. Pour milk mixture into cornmeal mixture. Stir with fork until well blended. Stir in red peppers.

Remove baking dish from oven. Scrape batter into it. Stir gently to incorporate melted butter. Smooth the top. Bake for 20 minutes or until bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.

Serves 6
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