Roasted mushrooms and roasted peppers make a delicious addition to many recipes and are convenient to prepare ahead of time for use in later cooking. In general, these two ingredients are roasted separately. However, you can save time, effort, and share resources by roasting them together. Make a good batch of roasted peppers and roasted mushrooms ready for use in salads, appetisers, pasta, casseroles, sauces, side dishes and spreads.
Place rack in the middle of the oven and preheat the oven to 260 degrees C (500F).
Wash and dry the mushrooms and trim their stems to align with the cap portion. For large mushrooms such as the portobello mushroom, you can choose to cut them into smaller portions for even cooking, but this is not mandatory. Keeping a watchful eye during the cooking process is the key to successfully roasting these ingredients.
Wash and dry the peppers.
Toss the mushrooms with the salt and vegetable oil until the salt is evenly dispersed and the oil evenly coats each mushroom cap. If the mushrooms are large you can coat the vegetable oil evenly with the pastry brush. Coat the bell peppers generously and evenly with vegetable oil -- approximately 15 to 30 ml (1 to 2 tbsp) for each bell pepper -- making sure that the indents and folds are well drenched with oil. Use an oil that is flavourless and can withstand a high cooking temperature for an extended period of time.
Lightly coat the baking trays with the remaining vegetable oil and arrange the mushrooms evenly, stem side down. Arrange the peppers on the other baking tray.
Roast the ingredients
Place both baking trays in the oven for about 15 minutes. Put your oven mitts on and have your tongs ready for action. For the next 10 to 15 minutes, keep a watchful eye on the peppers to make sure they do not become overly scorched and that you are ready to remove them from the oven when black patches begin to develop on the surface. The mushrooms will take longer, requiring about 20 to 25 minutes or until they begin to brown nicely.
When the peppers develop dark spots, remove the baking tray from the oven and use the tongs to turn the peppers over. Return them to the oven. When the mushrooms begin to turn into a nice dark brown, do the same. Remove the baking tray from the oven, use tongs to turn each mushroom over, then return the whole batch to oven and continue cooking for another 10 to 15 minutes.
Once both the top and bottom sides of the mushrooms are nicely browned, remove them from the oven, place in a large clean bowl, and toss or dress with seasoning ingredients of your choice, such as extra virgin olive oil, sea salt, black pepper or herbs. Your roasted mushrooms are now ready for enjoyment or for use in other recipes.
For the peppers, once both sides of each bell pepper are half covered in dark spots and dark patches, remove them from the oven and place in a large clean bowl. Immediately place cling film over the bowl to let steaming occur. Depending on how evenly the peppers are cooking, you may have to take some of them out earlier than others. The steaming that takes place inside the sealed bowl allows for easier peeling of the skin once the batch cools.
When the roasted peppers have cooled, take them out of the sealed bowl and place them on a work surface. Gently peel off the skin of each pepper with a butter knife -- the skin should come off fairly easily if you have roasted them long enough. Remove the stems if they are still attached. Next, gently squeeze each pepper lengthwise, so that most of the seeds, pulp and skin are removed. Then, slice each pepper with one lengthwise cut, letting each bell pepper open and fold out flatly. Gently scrape clean the inside of each pepper, removing any seeds, fibre, pulp or membrane. Once you have cleaned them carefully, your roasted peppers are ready to be eaten or to use in any dish you like.
Take care when working around a hot oven.