- 3-6 Ripe red bell peppers
- 3-4 clove garlic
- 2-4 Shallots
- ½ lb Small button mushrooms*
- ¼ cup extra virgin olive oil.
- 1 teaspoon red wine vinegar
- 1 dash Cayenne powder
- 1 dash Sherry
1. Preheat oven to Broil. Start to saute the chopped mushrooms in some of the olive oil with a dash of salt. Place the peppers in the broiler and turn them every 5 minutes or less until they are blistered on all sides. When the mushrooms are brown add the chopped garlic. After the garlic has cooked (but not browned) add the Sherry and turn off the pan. Place the roasted peppers in a plastic bag and allow them to rest for 15 minutes.
2. Remove the garlic and mushroom mix and proceed to saute the onion in the same pan. Add extra oil if needed. Turn off the pan once the onions are translucent. While the onions saute, peel and seed the peppers. In a small bowl, use a hand blender to puree the onions and peppers. Add the rest of the oil and spices. Salt to taste. Once the puree is smooth, strain and add all the other ingredients.
3. It is best to allow the couli to chill so that it sets up correctly. Remove it before serving and allow it to reach room temperature. If your peppers were ripe, the couli will gel from all of the pectin in them.
4. Serve with a good Chibatta or pita bread.
*For more flavor, use small Crimini mushrooms
Use mushrooms that are small and with unopened caps. Do not wash mushrooms prior to use. Brush off any dirt with an unused paint brush. Crimini mushrooms are also called Italian brown field mushrooms. They are really immature Portabello mushrooms. Please try them, they are far superior to ordinary white mushrooms and sometimes sell at the same price. They have more flavor.
Roasted Pepper Sauce. To import, drag image to your MacGourmet recipe box.