Recipe - Wild Mushroom And Bell Pepper Saute

One fourth cup Butter; (One half stick)
2 small Red bell peppers; cut into
bitesize
; triangles
2 small Orange bell peppers; cut
into bitesize
; triangles
8 ounce Oyster mushrooms; (cut large
mushrooms
; into thirds)
3 tablespoon Fresh tarragon leaves or 2
teaspoons; crumbled
; dried
3 ounce Soft fresh peppercoated
goat cheese; crumbled

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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