As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.
Recipe information
Yield
serves 6, 3/4 cup per serving
Ingredients
1 teaspoon olive oil
10 ounces presliced fresh mushrooms (button, cremini, portobello, or a combination)
3/4 cup coarsely chopped onion
1 16-ounce package frozen tiny or regular-size green peas (about 3 cups)
1/4 cup orange juice
1/2 teaspoon dried mint, crumbled
1/4 to 1/2 teaspoon dried oregano, crumbled
1/8 to 1/4 teaspoon pepper
Preparation
Step 1
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and onion, covered, for 7 to 9 minutes, or until the mushrooms are tender, stirring occasionally.
Step 2
Stir in the remaining ingredients. Cook, covered, for 2 to 3 minutes, or until heated through, stirring occasionally.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 94
Step 5
Total Fat: 1.0g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 0.5g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 89mg
Step 12
Carbohydrates: 16g
Step 13
Fiber: 4g
Step 14
Sugars: 8g
Step 15
Protein: 6g
Step 16
Dietary Exchanges
Step 17
1 Starch
Step 18
1 Vegetable
