Rinse the pleurotus mushrooms thoroughly as well as the red, the green pepper and the carrots.
Cut the large mushrooms in half and leave the smaller ones as they are
Cut the peppers into strips.
Cut the carrot into round slices.
Cut the onion into lengthwise pieces (not round slices).
Heat the oil in a pan and sauté the onion and garlic over medium heat.
When the garlic and onion turn golden brown, add the mushrooms, the peppers and the carrots.
Season with salt and pepper and once the liquids are absorbed, stir in the muscat wine.
When the wine evaporates add the juice of 1/2 a lemon and turn off the heat.
Add the butter and stir.
Finally, add the freshly ground pepper and sprinkle with finely chopped parsley.
