Name: Wild Mushroom and Bell Pepper Sauté
Yield: Serves 6
Ingredients: 1/4 cup (1/2 stick) butter; 2 small red bell peppers, cut into bite-size triangles; 2 small 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 dried, crumbled; 3 ounces soft fresh pepper-coated goat cheese, crumbled

Recipe information

Yield
Serves 6

Ingredients

1/4 cup (1/2 stick) butter

2 small red bell peppers, cut into bite-size triangles

2 small 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 dried, crumbled

3 ounces soft fresh pepper-coated goat cheese, crumbled

Preparation

Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.