I hope you had a delightful Easter or, simply, a beautiful day to celebrate the fact that Spring has sprung! It was my first day working in the garden since last October when I planted 170 (or so) bulbs. Fortunately, the planting was a success!
For our Easter dinner we had roasted leg of lamb, pureed celery root, a mushroom and bell pepper saute, and a piece of white cake with chocolate frosting (complete with a chocolate bunny, green sprinkles for grass, and colored chocolate malted "eggs"). Following is the recipe for the veggie dish.
MUSHROOM AND BELL PEPPER SAUTE. Serves 4.
* 3 tablespoons butter
* 1 large red bell pepper, cut into bite-size triangles
* 1 large yellow bell pepper, cut into bite-size triangles
* 4 ounces of baby portobello (crimini) mushrooms
* 1 tablespoon of fresh tarragon, chopped or 1 teaspoon of dried, crumbled
* Salt & pepper to taste
* Feta or Goat Cheese crumbles
Melt butter in a heavy large skillet over medium heat. Add bell peppers and saute until tender, about 8 minutes. Stir in mushrooms and tarragon (if using dried). Saute an additional 5 minutes. Mix in fresh tarragon (if using fresh), salt and pepper. Continue to cook one minute. Sprinkle with cheese crumbles and serve.