Marinated peas and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pearl onions | |
| 1 | teaspoon | Olive oil |
| 1 | cup | Shelled green peas |
| 9 | smalls | Carrots, (1/2 pound) each cut into 3-inch pieces |
| 1½ | cup | Small mushrooms |
| 1½ | cup | Fresh shiitake mushrooms, stems removed |
| 12 | Parsley sprigs | |
| 8 | smalls | Mint leaves |
| ⅔ | cup | Tarragon-flavored vinegar |
| ½ | cup | Water |
| 1 | teaspoon | Mustard seeds |
| 1 | teaspoon | Mixed peppercorns |
| ½ | teaspoon | 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.
Recipe by: Cooking Light, April 1995, page 118 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.