Peas and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
frozen peas -- defrosted |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
small |
shallot -- minced |
|
2 |
tablespoons |
unsalted butter |
|
1/4 |
teaspoon |
dried basil |
|
1/4 |
teaspoon |
ground nutmeg |
|
1/4 |
teaspoon |
seasoned salt |
|
1/4 |
cup |
sherry |
|
1/4 |
cup |
water |
| Melt butter in large skillet and add mushrooms and shallots. Cook until mushrooms lose their water and shallots start to brown. Add peas, basil, salt, nutmeg, sherry, and water. Cook until peas are heated through. Makes 6 servings. |
| Per Serving: 117 Calories; 4g Fat (34.8% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |