Spanish Sweet Peppers Sauted, Garnishing

These peppers are imported from Spain or Havana; select those that are fresh and with thick meat. Put them on the broiler or in the oven, until they soften, and the skin peels off, remove, and open them; suppress all the hard parts and skin; saute them in oil with some chopped onions and mushrooms, seasoning with salt, pepper, and fine herbs. If fresh Spanish sweet peppers cannot be procured, then take the preserved ones; they are already prepared in cans and only need draining to have them ready for use.