Mustardy Mushrooms with Piquillo Peppers
- 3 Tbs. olive oil
- 1 1/2 lb. white or cremini mushrooms, halved (quartered if large)
- 4 cloves garlic, minced (4 tsp.)
- 1/2 cup hard cider
- 2 Tbs. Dijon mustard
- 1 12-oz. jar whole piquillo peppers or roasted red pepper strips, rinsed, drained, and patted dry
- Heat oil in large skillet over medium heat.
- Add mushrooms, and cook 7 to 10 minutes, or until mushrooms release their juices.
- Stir in garlic, and cook 5 to 10 minutes more, or until most of liquid has evaporated.
- Stir in cider and mustard, and cook 5 to 10 minutes more, or until mustard sauce has thickened, and mushrooms are tender.
- Cool to room temperature, and stir in piquillo peppers.
olive oil, white, garlic, hard cider, mustard, piquillo peppers
Taken from www.vegetariantimes.com/recipe/mustardy-mushrooms-with-piquillo-peppers/ (may not work)