Recipe - Marinated Peas And Mushrooms

6 Pearl onions
1 teaspoon Olive oil
1 cup Shelled green peas
9 small Carrots, (One half pound) each
cut into 3inch pieces
1 One half cup Small mushrooms
1 One half cup Fresh shiitake mushrooms,
stems removed
12 Parsley sprigs
8 small Mint leaves
2/3 cup Tarragonflavored vinegar
One half cup Water
1 teaspoon Mustard seeds
1 teaspoon Mixed peppercorns
One half teaspoon Salt

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

Heat oil in a nonstick skillet over medium heat. Add onions; saute 5
minutes. Add peas and carrot pieces; saute 5 minutes or until crisptender.
Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable
mixture into a shallow dish or glass bowl; set aside.

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. Yield: 4 servings (serving size: 1 cup).

Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g
Carbohydrate; 0mg Cholesterol; 624mg Sodium

Serving Ideas : Serve with a slotted spoon.

Recipe by: Cooking Light, April 1995, page 118

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.