Potato, Portabella and Pepper Saute

6 red potatoes
4 TBS vegetable oil
Freshly ground pepper
1 onion, thinly sliced
2 red peppers, thinly sliced
2 green peppers, thinly sliced
1 yellow pepper, thinly sliced
1 TBS vegetable oil
1 portabella mushroom, cut into slivers

Peel and slice potatoes into 1/8-inch thickness. Place a large skillet with 4 TBS oil over medium high heat. Sauté potatoes, turning frequently until golden brown (about 20-25 minutes). A few minutes before potatoes are done, in a separate skillet, heat 1 TBS oil over low heat and sauté onion until soft. Increase heat to medium-high and quickly sauté peppers and mushroom slices. Place potato slices on a platter and top with pepper and mushroom sauté.

4 servings.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Shiitake Mushrooms

SHIITAKE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Niacin, an essential nutrient

With a rich and woodsy flavor, shiitakes work as well with seafood as with beef, lamb or pork. Great in Asian and many other ethnic cuisines. Remove and discard stems before use.