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Peas and Mushrooms Recipe
Rini
Sauteed green peas and mushrooms with navy beans, bell peppers + Spices
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Side Dish
Cuisine
American
Servings
2
People
Calories
257
kcal
Equipment
Wok or a sautee pan
Wooden spoon
Ingredients
1x
2x
3x
2
Tbsp
extra virgin olive oil
2
cloves
garlic
minced
¼
cup
red onions
finely diced
8
oz
crimini mushrooms
wash, dry and thinly slice them
½
cup
green peas
frozen or fresh
½
cup
navy beans
from a can, thoroughly washed
2
slices
roasted bell pepper
from a jar, chopped
1
tsp
white wine vinegar
or sub with lime juice
1½
tsp
salt
adjust to taste
1
tsp
oregano
dried
1
tsp
basil
dried
½
tsp
Rosemary
optional
For Garnish (Optional)
lemon zest
cilantro
Instructions
Heat a saute pan or work on medium heat for 30 seconds
Add the oil and let it warm up for 30 seconds
Add the garlic and cook for 15 seconds
Add the red onions and mix well
When the red onions have caramelized, add the mushrooms
Saute the mushrooms for about 7-10 minutes, until they are cooked
Add the frozen peas, do not thaw them
Cook the peas until they are not a frozen clump and turned bright green (about 6 minutes)
Add the remaining ingredients (except garnish items) and mix well
Cook for another 5 minutes and then turn off the heat
Garnish and serve
Notes
Make sure the mushrooms are thoroughly washed and completely dried before you slice them. This will ensure that its not watery when cooked
Nutrition
Calories:
257
kcal
Keyword
how to make peas and mushrooms, vegan side dishes
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