Wild Mushroom and Bell Pepper Saute

• 1/4 cup (1/2 stick) butter
• 2 small red bell peppers, cut into bite-size triangles
• 2 small orange bell peppers, cut into bite-size triangles
• 8 ounces oyster mushrooms (cut large mushrooms into thirds)
• 3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
• 3 ounces soft fresh pepper-coated goat cheese, crumbled

1. Melt butter in heavy large skillet over medium heat.
2. Add bell peppers and saute until tender, about 8 minutes.
3. Stir in mushrooms.
4. Season to taste with salt and pepper.
5. Saute until mushrooms are golden brown, about 5 minutes.
6. Mix in tarragon; cook 1 minute.
7. Sprinkle with goat cheese and serve.

butter, red bell peppers, orange bell peppers, mushrooms, tarragon, pepper

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-and-bell-pepper-saute-1620 (may not work)