3 Red bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon raspberry vinegar (lemon juice or any other vinegar is fine too)
2 tablespoons pumpkin seed oil (other nut oils or olive oil will do)
3 medium portabella mushrooms
1 tablespoon olive oil
1 tablespoon chopped parsley

Preheat oven to 450°. Roast peppers on non-stick cookie
sheet for about 30 to 40 minutes turning once. Peppers
will be partially charred and will collapse when taken
out of the oven. Let cool.
In a deep bowl, peel off skin and discard seeds saving
liquid from the peppers. Add salt, pepper, pumpkin oil
and vinegar. Blend till chunky/smooth with a blender
stick (optionally use a food processor or blender).
Set sauce aside.
Wash portabella mushrooms and trim ends. Slice into 1"
slices, 4 per mushroom, about 12 total. In a non-stick
frying pan over medium heat add olive oil and mushroom
slices. Lightly sprinkle with salt and partially cover
for 5 minutes. Turn and cook 3 minutes more. Salt &
pepper to taste.
Divide red pepper sauce on 4 salad plates reserving 1/2
cup. Arrange 3 slices on top of sauce. Spoon small amount
of sauce on top of mushrooms and sprinkle with chopped
parsley, chives or other herbs.