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Sugar Snap Peas with Shallots and Mushrooms

A combination of sweet, bright, and zesty flavors, this simple side dish works well with grilled fish and poultry.


3 C sugar snap peas, lightly steamed

1 C Markon First Crop Cremini Mushrooms, quartered and lightly sauteed

1 C Ready-Set-Serve Peeled Shallots, cut into rings and lightly sauteed

2 Tbsp. Markon First Crop Mint, chopped

1 tsp. zest of Markon First Crop Lemons


Toss all ingredients together and serve as a side to seafood or poultry. Great as a side salad.