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.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 0.0%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 10g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 212mg
  • Calcium: 17mg

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. 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.
  2. carbo rating: 8
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