Lemony snow peas and mushrooms
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- Prep Time30 min
- Total Time30 min
- Makes8 to 10 servings
© Royalty-Free/Masterfile
Ingredients
1 kg snow peas, or sugar snap peas
500 g mixed mushrooms, such as button, cremini and shiitake
2 tbsp garlic butter, or 2 tbsp butter and 1 minced garlic clove
1 tsp salt
1 small lemon
pinch pepper
Instructions
Pull tough strings from snow peas and cut off stems. Slice mushrooms. If using shiitake, discard stems. Thinly slice caps.
Melt butter in a large wide frying pan or saucepan over medium-high heat. When bubbly, add mushrooms. Sprinkle with salt. Stir often until mushrooms begin to soften and turn brown around edges, 4 to 6 minutes.
Meanwhile, finely grate 1 tbsp (15 mL) peel and measure out 2 tbsp (30 mL) juice from lemon. When mushrooms are brown, stir in snow peas, lemon peel, juice and pepper. Stir often until snow peas are tender-crisp, 2 to 3 minutes.
Nutrition (per serving)
Calories 66, Protein 3.8g, Carbohydrates 8g, Fat 2.6g, Fibre 3.2g, Sodium 261mg.
Tangy fresh lemon juice and peel brighten up delicate snow peas and buttery mushrooms in this winning side dish. Crunchy peas and soft, succulent mushrooms gives this dish a pleasing texture.
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