Marinated Peas and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 pearl onions |
1 teaspoon olive oil |
1 cup shelled green peas |
9 small carrots (about 1/2 pound), each cut into 3-inch pieces |
1 1/2 cups small mushrooms |
1 1/2 cups fresh shiitake mushrooms, stems removed |
12 parsley sprigs |
8 small mint leaves |
2/3 cup tarragon-flavored vinegar |
1/2 cup water |
1 teaspoon mustard seeds |
1 teaspoon mixed peppercorns |
1/2 teaspoon salt |
Directions:
1. Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
2. Heat oil in a nonstick skillet over medium heat. Add onions; sauté 5 minutes. Add peas and carrot pieces; sauté 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.
3. 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. Serve with a slotted spoon.
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