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Marinated Peas and Mushrooms

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.

  2. 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.

  3. 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.