Sauted Mushroom and Vegetables

We love this dish. We usually top our grilled steaks with a generous helping of this cheesy side dish.

8 oz fresh mushrooms, cleaned with a damp towel and quartered

1/2 medium yellow onion, sliced

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

1 tablespoon butter

2 tablespoons olive oil

1 big clove garlic, minced

1 tablespoon Worcestershire sauce
1/2 teaspoon steak sauce (A1)

1 teaspoon dried parsley flakes

Salt to taste

Freshly ground black pepper

Provolone cheese, shredded or sliced

In a big skillet, heat up the oil and butter. Once it is hot, add the mushrooms and cook on medium-high heat, stirring now and then. Let the mushrooms get lightly browned on both sides, about 5-7 minutes. Season with black pepper. Add the onion, peppers and garlic and cook on medium heat until the peppers and onions are starting to wilt. Stir in the Worcestershire sauce and 1/2 teaspoon of dried parsley and combine. Add a little bit of salt if necessary (the Worcestershire and steak sauce have salt). 

Spread the mixture in the same skillet in a single layer. Cover with some cheese' sprinkle with 1/2 teaspoon dried parsley. Put the lid on the skillet. Reduce the heat to very low until the cheese melts.

Serve immediately.

Makes 4-6 servings