Wild mushroom and bell pepper saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; (1/2 stick) |
| 2 | smalls | Red bell peppers; cut into bite-size |
| ; triangles | ||
| 2 | smalls | Orange bell peppers; cut into bite-size |
| ; triangles | ||
| 8 | ounces | Oyster mushrooms; (cut large mushrooms |
| ; into thirds) | ||
| 3 | tablespoons | Fresh tarragon leaves or 2 teaspoons; crumbled |
| ; dried | ||
| 3 | ounces | Soft fresh pepper-coated goat cheese; crumbled |
Directions
Melt butter in heavy large skillet over medium heat. Add bell peppers and saute until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Saute until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.
Serves 6.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.