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Wild Mushroom And Bell Pepper Saute


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  • 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


Servings 6


Step 1

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.

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