Peas with mushrooms and dill

Yield: 6 Servings

Measure Ingredient
400 grams Frozen peas, defrosted
150 grams Mushrooms, cut into slices
1 \N Onion, finely chopped
2 tablespoons Margarine
1 tablespoon Oil
½ cup Fresh dill, finely chopped
1 tablespoon Vegetable broth
\N \N Salt and pepper to taste

Source: Jewish cooking class taught by Bilha Widman Saute the mushrooms and onions in the oil and margarine till lightly browned. Add the peas and dill, and salt and pepper to taste.

Add a cup of water, bring to a boil, then cook over a low heat for about 10 minutes. Serve and enjoy. Posted to JEWISH-FOOD digest V96 #60 Date: 24 Oct 96 05:50:14 EDT

From: Karen Snyder <100130.1562@...>

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