1/4
cup butter - (1/2 stick)
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)
Salt to taste
Freshly-ground black pepper to taste
3
tablespoons fresh tarragon leaves (or 2 tspns dried tarragon, crumbled)
3
ounces soft fresh pepper-coated goat cheese crumbled
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.
