| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 2 |
sm |
Red bell peppers; cut into bite-size |
|
|
; triangles |
| 2 |
sm |
Orange bell peppers; cut into bite-size |
|
|
; triangles |
| 8 |
oz |
Oyster mushrooms; (cut large mushrooms |
|
|
; into thirds) |
| 3 |
tb |
Fresh tarragon leaves or 2 teaspoons; crumbled |
|
|
; dried |
| 3 |
oz |
Soft fresh pepper-coated goat cheese; crumbled |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit April 1991
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