Caramelized Onions, Peppers, and Mushrooms

Forget the ordinary, it’s time to elevate your dishes to extraordinary with the magic trio:  Caramelized Onions, Peppers, and Mushrooms!  This medley on the Blackstone Griddle is a symphony of flavors waiting to be unleashed. 

Imagined the sweetness of caramelized onions intertwining with the vibrant punch of peppers and the earthy depth of mushrooms.  Cooked to perfection on your Blackstone, these all-stars reach a whole new level of deliciousness. 

Whether you are topping crispy hash browns, adding to a fluffy griddle omelet, or simply savoring them solo, these griddle-kissed veggies are guaranteed to tantalize your taste buds. 

Ready to unlock culinary bliss?  Fire up your griddle, grab your fresh bounty, and let’s sizzle our way to flavor town! 

While the process requires a touch of patience, the results are absolutely incredible.  Follow my step-by-step guide and get ready to master the art of caramelized onions, peppers, and mushrooms on the Blackstone Griddle!

Ingredients:

• Onions – Yellow or White
• Peppers – Bell or Sweet
• Mushrooms – White, Mini Bella, Lion’s Mane, or Morels
• Oil – Olive, Vegetable, or Butter
• Salt and Pepper

How to Caramelize Onions, Peppers, and Mushrooms

Prepare the Vegetables:  Cut all the vegetables into small pieces for easy cooking.  The vegetables should all be about the same size to ensure even cooking. 

Preheat the Blackstone Griddle:  Start by preheating your Blackstone flat top griddle to medium-low to low heat.  You want a low heat to slowly caramelize the onions, peppers, and mushrooms without burning them. 

Oil the Griddle:  Add a generous amount of your choice of oil, butter, or a combination of both to the cooking surface.  Allow it to heat up slightly before adding the prepared diced vegetables. 

Start Cooking:  Add the peppers, mushrooms, and onions to the greased griddle.  Season with your favorite seasonings.  With your griddle spatula, spread the diced vegetables into a thin, even  layer across the griddle.  Let the vegetables cook slowly, stirring occasionally to prevent sticking and ensure even caramelization.  The cooking process can take several minutes and should not be rushed.  Be patient – the key to perfectly caramelized onions, peppers, and mushrooms is low and slow cooking. 

Cook Until Caramelized:  Continue cooking until desired doneness is achieved on all three vegetables.  They should be a deep golden-brown color.  Griddle cooking times will vary. 

Remove and Serve:  Once the mushrooms, peppers, and onions are caramelized to your liking, remove them from the flat top griddle and serve right away.  They pair well with griddle steaks, burgers, omelets, or hashbrowns.     

Do’s and Don’ts of Making Griddle Caramelized Vegetables

By following these do’s and don’ts, you’ll master the art of caramelizing onions, peppers, and mushrooms on your Blackstone Griddle, adding a deliciously sweet and savory touch to any meal. 

Do’s:

1. Preheat the Griddle
2. Use Adequate Oil
3. Cut Vegetables Uniformly
4. Season Well
5. Stir Occasionally
6. Add a Splash of Liquid such as Water or Broth, if needed
7. Be Patient

Don’ts

1. Don’t Overcrowd the Griddle
2. Do Not Use Too High Heat
3. Don’t Neglect Stirring
4. Do Not Forget to Adjust the Seasonings

What to Serve with Griddle Mushrooms, Peppers, and Onions

Pair the sautéed vegetables with cabbage pierogies, on top of a garlic butter steak, and layered between smashed burgers.  I also like to make them into a farmer omelette, a hashbrown omelet, or even scramble into some fluffy griddle eggs.