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

1. Heat oil in large skillet over medium heat.
2. Add mushrooms, and cook 7 to 10 minutes, or until mushrooms release their juices.
3. Stir in garlic, and cook 5 to 10 minutes more, or until most of liquid has evaporated.
4. Stir in cider and mustard, and cook 5 to 10 minutes more, or until mustard sauce has thickened, and mushrooms are tender.
5. 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)