Marinated Peas And Mushrooms Recipe - Cooking Index
Marinated Peas And Mushrooms Recipe - Cooking Index
| 6 | Pearl onions | |
| 1 teaspoon | Olive oil | |
| 1 cup | Shelled green peas | |
| 9 cups | Carrots - (1/2 pound) (small) | |
| Cut into 3-inch pieces | ||
| 1 1/2 cups | Small mushrooms | |
| 1 1/2 cups | Fresh shiitake mushrooms - stems removed | |
| 12 | Parsley sprigs | |
| 8 | Mint leaves (small) | |
| 2/3 cup | Tarragon-flavored vinegar | |
| 1/2 cup | Water | |
| 1 teaspoon | Mustard seeds | |
| 1 teaspoon | Mixed peppercorns | |
| 1/2 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 crisp-tender. 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).
Source:
Cooking Light, April 1995, page 118
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