Recipe: Fried olives with mushrooms and roasted red bell peppers

Home Cooking Recipe: Fried olives with mushrooms and roasted red bell peppers


A hurriedly made before going to Chicago, with coffee and freshly baked focaccia bread. Da Du Du said that just take a simple breakfast on the road and fill it with a belly. Don't do anything like Fancy. I snickered in my heart. This is actually more convenient than the simple breakfast. The key is to have the red bell peppers in the olive oil and the thyme on the fresh edge. It is just to clean the refrigerator before going out. Unknown people.



  1. The practice of roasting red bell peppers: Wash the red peppers to the stalks, cut them into several large pieces that are as flat as possible, and put them in the oven to bake them until the skin burns. Take it out and dry it, don't heat it and cut it.

  2. Heat the olive oil in a pan, add the onion and stir fry until the onion is soft, add the mushrooms, fry the side and fry the chopsticks one by one. Two or three minutes on each side. This is more fragrant than the effect of evenly sizzling. Add salt and pepper in moderation.

  3. Add the chopped red bell pepper and a portion of the torn thyme and stir fry a few times. The remaining thyme stems are used to decorate the plate.


Roasted red peppers have a sweet scent that cannot be compared with fresh red peppers. In large quantities, you can soak in olive oil for sauce or for other uses.

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