Sun Dried Tomatoes and Mushrooms in White Wine Sauce

Thanks to my cousin Dave and his family who are traveling and this week are spending some time on the French Island of St Pierre, Martinique, I was inspired by his dinner post of pasta and veggies with Salami for dinner.  I opened the fridge and attempted to create something similar and fresh and exciting.  Mine was vegetarian (no salami) but still so great!  Not  something I would normally make but I enjoyed it so much I am adding it to my regular schedule of meals! 

1/2 cup olive oil
1/2 stick of butter (or butter substitute)
1/2 cup roasted red peppers, diced
10 -12 baby bella mushrooms, sliced
8 sun dried tomatoes in oil, sliced
1 tbsp capers
2 garlic cloves, thinly sliced
1 cup white wine
1/2 tsp crushed red pepper
pinch of salt

Prehead a cast iron skillet to medium.  Add olive oil and butter.  Then add roasted red peppers, tomatoes, mushrooms, capers, garlic and crushed red pepper.  Saute'  until for about 5-8 minutes stirring every couple minutes.  Add salt and wine.  Stir as reduces about 2-3 minutes.  Serve over pasta. 

** This is not a super saucy dish.  If you like more sauce double the olive oil, butter and wine. **