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!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.