Ingredients
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2
-
1
-
1
-
1
-
1 1/2
-
-
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Bell Pepper and Mushroom Saute, 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 , I tweaked this delicious recipe quite a lot, although I think what I did was in the spirit of the recipe! used 1 garlic clove and 1 small onion, minced and sauteed before adding the peppers used 3 smallish green peppers and 2 roasted red peppers My mushrooms were large Portobellos – next time I think I will cut them in half before slicing crosswise Had no tarragon, and used anise seeds, which I found as a possible substitute – you could also try with dill or fennel seeds To my own plate I added a few red pepper flakes for a little heat We loved it with our chicken schnitzel and basmati rice , We used this as a topping for pasta We cooked some sliced Jalapeno Chicken Sausage along with the peppers and this gave it some more flavor I think it would have been bland had we not done that We’ll probably make this again It’s very easy Thanks for posting
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Steps
|
1
Done
|
Heat Oil in a Heavy Nonstick Skillet Over Medium Heat. |
|
2
Done
|
Saute Bell Peppers and Mushrooms 8-10 Minutes or Until Vegetables Are Tender & There Is No More Liquid. |
|
3
Done
|
Add Garlic Powder and Onion Powder. |
|
4
Done
|
Season With Salt and Pepper to Taste. |
|
5
Done
|
Stir in Tarragon and Cook For About Another Minute. |
