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!

White Mushrooms

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.