Bell Pepper and Mushroom Saute (Kosher)
Preparation: 10 min. Cooking: 10 min.
Total: 20 min.
- 1 Tbsp schmaltz or oil
- 1 large red bell pepper, cored, seeded and cut into 1 in. squares
- 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 in. squares
- 1/2 lb mushrooms, sliced
- 1-1/2 tsp tarragon, or 2 Tbsp fresh, chopped
Heat schmaltz or oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.