Instructions: In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent. Add the red and green
bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid and acquire a "meaty" texture. Add the remaining ingredients and mix well. Serve over hot rice.

OK, now some notes ...

1. I found the portobello mushrooms in a natural foods store, but you can also find them in regular supermarkets. The original recipe used shitake mushrooms, and the shitakes were a little better. But really expensive. You can use dried mushrooms in this recipe ... just reconsti- tute them in water (ari - wine) first.

(ari: try serving this over cubed potatoes or the like.) [Lucinda]

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