'Shroom and Snap Pea Saute - BHG
Yield: 4 servings
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Ingredients
- 1 1/2 tablespoon(s) butter
- 8 ounce(s) Shiitake mushroom caps, sliced 1/2 inch thick
- 1 clove(s) garlic, smashed
- 8 ounce(s) sugar snap peas, trimmed
Preparation
- Melt 1 tablespoon butter in large skilet over medium-high heat. Add mushrooms and garlic and cook until tender, 7 minutes; transfer to plate. Add peas, 1/4 cup water and remaining butter to skillet; saute until tender, 5 minutes. Return mushrooms to skillet, heat through and season.
April 2012
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
'Shroom and Snap Pea Saute - BHG Recipe at a Glance
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