Mushroom Caponata

• 2 large green peppers, chopped
• 1 large onion, chopped
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 pounds fresh mushrooms, coarsely chopped
• 1/2 cup pitted Greek olives, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup tomato paste
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• Bagel chips or lightly toasted French bread baguette slices

1. In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
2. Add half of the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
3. Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes.
4. Serve warm or at room temperature with bagel chips or baguette slices.

green peppers, onion, butter, olive oil, fresh mushrooms, olives, balsamic vinegar, tomato paste, sugar, oregano, salt, ground pepper, bagel

Taken from www.tasteofhome.com/recipes/mushroom-caponata/ (may not work)