WILD MUSHROOM AND BELL PEPPER SAUTé

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Wild Mushroom and Bell Pepper Sauté image

Categories     Mushroom     Pepper     Brunch     Side     Sauté     Easter     Vegetarian     Quick & Easy     Goat Cheese     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

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

Steps:

  • 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.

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