Shred the oyster mushrooms from the cap down. Place the mushroom shreds in a dry hot skillet, sprinkle with Sazon seasoning cook without disturbing for 2-3 minutes. Then toss the mushrooms and let them cook without disturbing for another 2-3 minutes.
Deglaze the pan with the white wine. Use a wooden spoon to get all of the tasty goodness off the bottom of the pan.
Remove the mushrooms to a plate and set aside.
Slice the onion into half moons and thinly slice the peppers lengthwise, you will want to keep everything about the same size. Add the about 1 T of olive oil to the hot pan and add your veggies and season with oregano and smoked paprika. Sauté until the veggies begin to soften. Add your grated garlic and stir until fragrant. Add the tomato paste and stir and cook for about a minute.
Add the mushrooms back into the pan along with 1/4 cup water (you may need to add more). Add the roasted peppers and capers and cook it all together until the sauce thickens.
Serve over rice and garnish with freshly chopped cilantro.
To make yellow rice, take 1 cup of rice and mix with a 1/4 t of olive oil and 1/4 t of turmeric and 1/4 t of salt. Add to 2 cups of boiling water and cover and cook for 10 minutes or until tender.
I serve this with black beans and roasted plantains.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 17.2mg||1 %|
|Potassium 477.3mg||13 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.3g|
|Protein 3.4g||5 %|
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Calories per serving: 56
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