Bell Pepper and Mushroom Saute

READY IN: 20mins
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.

Ingredients Nutrition

Directions

  1. Heat oil in a heavy nonstick skillet over medium heat.
  2. Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
  3. Add garlic powder and onion powder.
  4. Season with salt and pepper to taste.
  5. Stir in tarragon and cook for about another minute.

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