Side Pannel
Marinated Peas and Mushrooms
Marinated Peas and Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 Pearl onions
- 1 ts Olive oil
- 1 c Shelled green peas
- 9 sm Carrots, (1/2 pound) each
- -cut into 3-inch pieces
- 1 1/2 c Small mushrooms
- 1 1/2 c Fresh shiitake mushrooms,
- -stems removed
- 12 Parsley sprigs
- 8 sm Mint leaves
- 2/3 c Tarragon-flavored vinegar
- 1/2 c Water
- 1 ts Mustard seeds
- 1 ts Mixed peppercorns
- 1/2 ts Salt
Directions
Drop onions into a saucepan of boiling water; return to a boil. Drain;
rinse under cold water. Drain and peel.
Heat oil in a nonstick skillet over medium heat. Add onions; saute 5
minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender.
Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable
mixture into a shallow dish or glass bowl; set aside.
Combine the vinegar and the next 4 ingredients (vinegar through salt) in a
small saucepan; bring to a boil. Pour over vegetables; cover and marinate
in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup).
Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g
Carbohydrate; 0mg Cholesterol; 624mg Sodium
Serving Ideas : Serve with a slotted spoon.
rinse under cold water. Drain and peel.
Heat oil in a nonstick skillet over medium heat. Add onions; saute 5
minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender.
Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable
mixture into a shallow dish or glass bowl; set aside.
Combine the vinegar and the next 4 ingredients (vinegar through salt) in a
small saucepan; bring to a boil. Pour over vegetables; cover and marinate
in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup).
Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g
Carbohydrate; 0mg Cholesterol; 624mg Sodium
Serving Ideas : Serve with a slotted spoon.
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