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Vegan 'Western' Main Course Meals
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Sauteed Portebello Mushrooms & Pink Bean Salad
From: Jennifer

Here's one of my favorites. It's good hot or cold with rice or by itself, or just anyway you want it!

  • 1 T. vegetable oil
  • 3 c. chopped portebello mushrooms (3/4 in. pieces)
  • 3 T. water
  • .5 c. chopped green bellpeppers
  • 1/3 c. chopped mild onions
  • .25. c chopped fresh parsley
  • 1 .5 c. pink beans
  • 1 T. balsamic vinegar
  • 1 T. olive oil
  • Salt to taste
  • .5. Chopped cucumbers (optional)
  • fresh ground pepper to taste
1. Heat vegetable oil over med.-high heat.
Saute onion for 1 minute.
Add mushrooms cooking until oil is absorbed (about 1 minute)

2. Add water cooking, stirring until softened (about 3 minutes)
If additional water accumulates cook until it is gone. Cool

3. Place cooled mushrooms and onions and remaining ingredients in bowl. Toss

Note: You can cook the bell peppers with the mushrooms if you don't like raw green bellpeppers