Marinated Peas and Mushrooms

Cooking Light
4 servings (serving size: 1 cup)


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6 pearl onions
1 teaspoon olive oil
1 cup shelled green peas
9 small carrots (about 1/2 pound), each cut into 3-inch pieces
1 1/2 cups small mushrooms
1 1/2 cups fresh shiitake mushrooms, stems removed
12 parsley sprigs
8 small mint leaves
2/3 cup tarragon-flavored vinegar
1/2 cup water
1 teaspoon mustard seeds
1 teaspoon mixed peppercorns
1/2 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; sauté 5 minutes. Add peas and carrot pieces; sauté 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. Serve with a slotted spoon.

Created date

June 2004

Nutritional Information

Calories 96
Caloriesfromfat 18 %
Fat 1.9 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 17.9 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 12.4 mg
Sodium 321 mg
Calcium 54 mg