Recipe Archives->Vegetables->Peppers Mushrooms

Cooked Peppers and Mushrooms

1/4 cup chicken stock or water
1 tsp. unsalted butter
1 large red bell pepper, cored, seeded and cut into 1 inch squares
1 yellow or green bell pepper, cored, seeded and cut into 1 inch squares
1/2 lb. mushrooms, sliced
1/2 tsp. tarragon, or 2 Tbs. fresh, chopped
1/8 tsp. salt
1 Tbs. Parmesan cheese

Heat stock and butter in a heavy nonstick skillet over medium heat.
Saute bell peppers and mushrooms 7-8 minutes, or until mushrooms
are tender. Stir in tarragon and season with salt and pepper to
taste. Cook another minute.  Sprinkle with cheese.  Makes 4 servings.

Printable version: peppers-mushrooms.txt.