Basil Peas and Mushrooms
Farmer's Market Cookbook
Basil Peas and Mushrooms
Farmer's Market Cookbook
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2 cups shelled peas 1 medium carrot, sliced (1/2 cup) 1 cup sliced mushrooms 1 cup sliced shiitake mushrooms 2 green onions, cut into 1/2 inch pieces (1/4 cup) 1 tablespoon margarine or butter 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt dash pepper Directions: Cook peas, covered, in a small amount of boiling salted water for 3 minutes. Add the carrots. Cook for 7 to 9 minutes more or till peas and carrots are crisp-tender. Drain well. Remove from the pan. In the same saucepan cook the mushrooms and onion in margarine or butter till onion is tender but not brown. Stir in the basil, salt, and pepper. Add the carrots and peas. Heat through. Serve immediately. Serves 4. |