Wild Mushroom And Bell Pepper Saute

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 cups	474ml	Red bell peppers - cut into (small)
		Bite-size triangles
2		Orange bell peppers - cut into (small)
		Bite-size triangles
8 oz	227g	Oyster mushrooms
		= (cut large mushrooms into thirds)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Fresh tarragon leaves
		= (or 2 tspns dried tarragon, crumbled)
3 oz	85g	Soft fresh pepper-coated goat cheese - crumbled

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1991

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