Blewits & A Medley of Peppers
Over Grits

1.5 lbs. fresh blue foot mushrooms
1 onion, chopped fine
1 each red, green, yellow sweet peppers
salt & pepper
2 cups cooked grits
2 clobes garlic chopped
1 Tbsp. dried oregano
Tabasco or Mexican sauce picante

Prepare grits adding 1 tablspoon butter to surface to avoid skin and hold warm.

Sauté onion until it starts to carmelize, and then add pepper and sauté until limp adding oregano and salt and pepper. Finish by quickly stirring in chopped garlic and cooking for 3 addminal minutes.

Portion out into four serving bowls spooning mushrooms and peppers over th egrits and garnish each serving with a splash of sauce.