Parisien peas and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Butter |
| 1 | cup | Sliced mushrooms; fresh |
| 2 | cups | Frozen peas |
| ½ | teaspoon | Basil |
| ⅓ | cup | Blanched slivered almonds; toasted* |
Directions
Saute onions and garlic in butter in a medium saucepan, until soft but not brown. Stir in remaining ingredients and heat through.
Servings: 4
(PER PORTION : 203 Calories; 12 g Fat; 16 mg Cholesterol; 135 mg Sodium; 18 clove garlic; minced Carbohydrate; 7 g Fiber; 7 g Protein) * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998