Herbed Green Peas with Mushrooms

If you don't have tarragon, use the same amount of any savory herb, such as oregano or basil. If fresh herbs are in season, substitute 1 tablespoon of a minced fresh herb for each teaspoon of any dried herb.


4 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 69
Caloriesfromfat 0.0 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 10 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 212 mg
Calcium 17 mg


1 teaspoon vegetable oil
1/2 cup thinly sliced onion
1 1/2 cups sliced mushrooms
1 1/2 cups frozen green peas, thawed
2 tablespoons water
1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Heat oil in a large nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until tender, stirring often. Add mushrooms; cook 4 minutes or until tender, stirring often. Stir in peas and remaining ingredients; cover and cook 4 minutes or just until peas are tender. Serve immediately.

carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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