- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 packages (16 ounces each) frozen peas, thawed
- 1 can (8 ounces) sliced water chestnuts, drained and halved
- 1/4 cup soy sauce
- In a large saucepan, saute the mushrooms and onion in butter. Add the peas, water chestnuts and soy sauce. Cook until heated through, about 10 minutes. Yield: 8 servings.
Originally published as Peas with Mushrooms in Quick Cooking September/October 2001, p51
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