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Add a photoServings: 6
Ingredients
- 1 ctn pre-soaked black-eyed peas - (11 ounce)
- 2 c. water Salt to taste
- 2 Tbsp. butter
- 3/4 lb mushrooms quartered
- 2 x garlic cloves chopped Freshly-grnd black pepper to taste
- 2/3 c. minced parsley
- 1 Tbsp. lemon juice
Directions
- Drain peas and combine in small saucepan with water and 1 tsp. salt. Bring to simmer and cook till just tender, 15 to 20 min.
- Heat butter in nonstick skillet over high heat. When butter has foamed and foam has receded, add in mushrooms. Cook, stirring occasionally, till mushrooms begin to brown, about 5 min. Add in garlic and cook, stirring, till very fragrant, 2 to 3 min.
- When peas are done, drain and add in to mushrooms. Stir together and season to taste with salt. Add in healthy grind of pepper. Add in parsley and stir well, then add in lemon juice. Taste and adjust seasoning; mix may need a little more lemon juice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 42 | 39% |
| Total Fat 4.86g | 6% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 120mg | 5% |
| Potassium 288mg | 8% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.04g | 4% |
| Protein 3.94g | 6% |
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