Sauteed Mushrooms in Olive Oil

Again, I have a delicious recipe that belongs to dear Nesil :) It met with you even though its publication was a little late due to rush. Good luck to my generation...
The peculiarity of the recipe is that it is served cold. You can use it as an aperitif or as a practical but stylish side dish next to your meat dishes.
When I saute mushrooms in olive oil, I usually use onions and garlic. I even saute the onions and garlic on the fire first and then add the mushrooms. This recipe is ideal for those who do not like onions and garlic.

Ingredients for Olive Oil Mushroom Saute Recipe

1 package of cultivated mushrooms (400 g)
3 meaty red peppers
half a teaspoon of olive oil
2 pinches of coarsely chopped parsley
Salt

Fabrication:

1- After washing the mushrooms well, chop them coarsely (they will already crumble as they release water while sautéing).
2- Clean the seeds of the red peppers and chop them into rings.
3- Take half of the olive oil and the sliced ​​mushrooms in a pan and fry them on medium heat until they release their water and absorb it. Take the roasted mushrooms on a serving plate.
4- Put the remaining olive oil in the pan and add the peppers and saute for 2-3 minutes. Add the sautéed peppers to the mushrooms and mix.
5- Finally, add chopped parsley, vinegar or lemon if desired, mix again and leave to rest in the refrigerator. Serve cold.