LOCATION: Recipes >> Vegetables >> Peppers Mushrooms
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Peppers Mushrooms
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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.
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