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March 1999 Issue
Artemisia Dracunculus -- Tarragon
by Rossana S. Tarantini
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Pepper and Mushroom Sauté

  • 3 yellow peppers cut into strips
  • 3 red peppers cut into strips
  • 6 oz oyster mushrooms, cut larger ones in half
  • 6 oz baby Portobello mushrooms, sliced 1/4" thick
  • 6 oz shitake mushrooms, cut in half
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp chopped fresh tarragon
  • 5 oz pepper coated goat cheese
  • salt and pepper to taste
Before slicing mushrooms, remove the stems and reserve for use in stock.

Sauté peppers in butter and oil mixture until just done, set aside. In same pan, sauté mushrooms until slightly golden, add peppers back to skillet. Add tarragon and salt and pepper to taste, continue to cook for 3 minutes more. Remove from heat and stir in goat cheese until melted.

Serve as a side dish or over pasta for a great main course!

  • Yields: Serves 8 as a side dish, 4 - 6 as a pasta course
  • Preparation Time: 30 minutes
 
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