Cooking Instructions
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Step 1
Zest the
Lemon (1)
. Chop the
Tarragon (as needed)
and
Fresh Thyme (as needed)
,
Shallots (2)
crosswise. De-stem, and slice the
Baby Bella Mushrooms (225 g)
.
Step 2
In a medium skillet, heat
Olive Oil (15 mL)
over medium-low heat. Add shallots, and cook 3-5 minutes, until softened, and slightly translucent. Do not brown. Transfer shallots to a small bowl.
Step 3
Add more
Olive Oil (15 mL)
to the pan, and increase heat to medium high. Add baby bella mushrooms, and saute until mushrooms are browned and have given off their liquid, 5-7 minutes. Transfer the mushrooms to the shallots bowl.
Step 4
Return pan to heat. Add
Frozen Green Peas (395 g)
and
Vegetable Broth (60 mL)
Heat over medium high heat, until broth boils and peas are heated through. Remove peas from heat, and stir in shallots and mushrooms to combine.
Step 5
Add tarragon, thyme,
Butter (15 g)
, and lemon zest. Toss to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Serve and enjoy!
