Marinated peas and mushrooms

Yield: 4 Servings

Measure 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

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.

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