Recipe by Manami
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.
Top Tweak by BettyBoop330
I tweaked this delicious recipe quite a lot, although I think what I did was in the spirit of the recipe! I used 1 garlic clove and 1 small onion, minced and sauteed before adding the peppers. I 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.
- 2 tablespoons oil
- 1 large red bell pepper, cored, seeded and cut into 1-inch pieces
- 1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces
- 1 lb fresh large button mushroom, sliced
- 1 1⁄2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- Heat oil in a heavy nonstick skillet over medium heat.
- Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
- Add garlic powder and onion powder.
- Season with salt and pepper to taste.
- Stir in tarragon and cook for about another minute.