Heat your skillet or non-stick frying pan over medium heat and add the olive oil or butter.

Add in the sliced onions and bell peppers to the skillet together and sauté them for a few minutes until they soften a little. We want a little bit of a bite to the veggies.

Now add in the sliced mushrooms and sauté everything together for 5-6 minutes until the mushrooms are fully cooked and a little brown around the edges.

Season with spices, salt, black pepper, cumin and red pepper.

Note: You can adjust the red pepper according to how spicy you like your food.

Remove your pan from the heat and immediately transfer to a serving dish. If you want, you can garnish the dish with freshly chopped parsley for added flavor and color.

Serve the mushroom sauté as a side dish or as a topping for pasta, rice, quinoa, or your favorite grain.

Mushroom Sauté is not only a delicious and savory recipe but also packed with plant-based goodness, making it a perfect option for a vegan brunch that will satisfy both vegans and non-vegans alike.