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