Bell Pepper and Mushroom Saute |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta. Ingredients:
2 tablespoons oil |
1 large red bell pepper, cored, seeded and cut into 1-inch pieces |
1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces |
1 lb fresh large button mushroom, sliced |
1 1/2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped |
salt, to taste |
fresh ground black pepper, to taste |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
Directions:
1. Heat oil in a heavy nonstick skillet over medium heat.
2. Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
3. Add garlic powder and onion powder.
4. Season with salt and pepper to taste.
5. Stir in tarragon and cook for about another minute.
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