1 pound of mushrooms
2 Green Bell Peppers
2 Red Bell Peppers
4 Large yellow onions
2 Tbsp. Butter
1 Tbsp. Olive oil
Italian seasoning (optional)
Salt and pepper to taste
Prepare peppers by removing the white pit from the center and slice into ¼ inch strips. Prepare the onion by cutting it in half lengthways from bulb end to tip. Remove papery outer skin. Place onion cut side down on chopping board. Using the tip of the knife, cut onion lengthways into even slices, or, at a slight angle, into even wedges until thin strips are left.
Wash mushrooms under cold running water and slice 1/8 to ¼ inch thick.
Heat oil and butter in a large sauté pan. Add peppers and onion and sauté over medium high heat for 2 minutes until pepper just begin to soften. Add mushrooms and cook until peppers and onion are tender but not mushy.
NOTES: Perfect with a steak or chicken as a side dish.