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1
Heat a large skillet over medium high heat.
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2
Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
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3
Add sliced mushrooms and let them brown.
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4
While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl.
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5
Cut peppers in quarters lengthwise, then slice across.
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6
Cut onion in half and peel it.
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7
Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across.
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8
Add peppers and onions to mushrooms and season with salt and pepper.
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9
Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color.
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10
Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter.
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11
Toss veggies to melt butter then serve.
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12
2 sticks butter
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13
3 tablespoons finely chopped cilantro leaves
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14
1 lime, juiced and zested
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15
Cut butter into chunks.
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16
Place butter in a bowl.
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17
Place bowl in microwave and cook on high for 15 seconds.
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18
To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again.
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19
Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula.
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20
Transfer the butter onto a large strip of plastic wrap.
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21
Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape.
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22
Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
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23
Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
