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Snap Peas with Marinated Mushrooms

Oh, I love this dish...it seems to signal spring for me. The delicate snap peas smothered with richly flavored marinated mushrooms is just the most delicious side dish. The fact that the mushrooms relax muscle tension is a lovely plus, don't you think?

1/2 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
1 teaspoon Suzanne's Specialties brown rice syrup
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
4 ounces crimini mushrooms, thinly sliced
1 ounce shiitake mushrooms, soaked until soft, thinly sliced
2 sprigs fresh basil, leaves removed, shredded

Make the marinade for the mushrooms. In a sauce pan, combine oil, vinegar, rice syrup, salt and pepper over low heat and cook, stirring, until warmed through, about 3 minutes. Turn off heat and stir in mushrooms. Set aside to marinate for 35 minutes.


Bring a pot of lightly salted water to a boil. Cook snap peas for about 2 minutes. Drain well and rinse under cold water to stop the cooking.

Make the salad by draining mushrooms, reserving marinade. Toss mushrooms with snap peas and basil. Stir in enough marinade to coat. Serve immediately.

Makes 4-5 servings. 


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