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Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and the liquid evaporates, and the mushrooms are browned at the edges, about 7–8 minutes.
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