Herbed Green Peas with Mushrooms

recipe
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.
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Yield:

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

Ingredients

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

Preparation

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

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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