Portobello And Red Pepper Saute On Mashed Potatoes

• Portobello and Red Pepper Saute
• 2 cloves garlic, minced
• 1 Tablespoon finely chopped fresh ginger
• 1 medium red onion, sliced thinly
• 3 Tbsp. olive oil
• 4 large portobello mushroom caps, cut into 1/2 inch slices
• 2 sweet red peppers, cut into long 1/4 inch slices
• Fresh Italian Parsely for garnish
• Mash Potatoes
• 4 red potatoes, peeled and sliced
• 1/2 milk or cream
• 2 Tbsp butter
• salt and pepper to taste

1. 1. Boil water and add potatoes
2. 2. In large non-stick skillet, saute garlic, ginger and onions in olive oil until onions are translucent over medium heat
3. 3. Move onion mixture to one side of skillet and add portobello mushrooms
4. 4. Saute portobellos until brown on one side, meanwhile stir onion mixture to keep from burning or over browning
5. 5. Turn portobellos and add red peppers to skillet
6. 6. While sauteing peppers, drain potatoes and mash with butter and milk until smooth
7. Place 1/4 of mashed potatoes on plate. Top with 1/4 portobellos. Arrange red pepper and onion mixture over portobellos and potatoes.
8. Sprinkle with chopped fresh Italian Parsley
9. Serve with green salad, light vinaigrette and crusty bread

red pepper, garlic, fresh ginger, red onion, olive oil, portobello mushroom caps, sweet red peppers, italian parsely for, potatoes, red potatoes, milk, butter, salt

Taken from www.epicurious.com/recipes/member/views/portobello-and-red-pepper-saute-on-mashed-potatoes-1202673 (may not work)