wild-mushroom-and-bell-pepper-saute-1620.json

{
    "directions": [
        "Melt butter in heavy large skillet over medium heat. Add bell peppers and saut\u00e9 until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Saut\u00e9 until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Pepper",
        "Brunch",
        "Side",
        "Saut\u00e9",
        "Easter",
        "Vegetarian",
        "Quick & Easy",
        "Goat Cheese",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Wild Mushroom and Bell Pepper Saut\u00e9",
    "url": "http://www.epicurious.com/recipes/food/views/wild-mushroom-and-bell-pepper-saute-1620"
}