30 ml butter 2 tbsp
10 fresh mushrooms, sliced
125 g fresh snap peas, trimmed & halved 1/4 lb
375 ml fresh, shelled peas or frozen peas, thawed 1 1/2 cup
salt & pepper to taste
15 ml sesame seeds, toasted 1 tbsp
In a medium skillet; melt butter over medium heat. Saute mushrooms and snap peas for about 3 minutes. Add fresh shelled peas and cook until vegetables are tender crisp, about 3 to 4 minutes longer. Season with salt and pepper. Sprinkle with sesame seeds.
Serves 4