Marinated Peas And Mushrooms

Recipe Ingredients

6		Pearl onions
1 teaspoon	5ml	Olive oil
1 cup	237ml	Shelled green peas
9 cups	990g / 34oz	Carrots - (1/2 pound) (small)
		Cut into 3-inch pieces
1 1/2 cups	355ml	Small mushrooms
1 1/2 cups	355ml	Fresh shiitake mushrooms - stems removed
12		Parsley sprigs
8		Mint leaves (small)
2/3 cup	157ml	Tarragon-flavored vinegar
1/2 cup	118ml	Water
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Mixed peppercorns
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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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