Black-Eyed Peas And Mushrooms

Recipe Ingredients

1		Pre-soaked black-eyed peas - (11 oz)
2 cups	474ml	Water
		Salt - to taste
2 tablespoons	30ml	Butter
3/4 lb	340g / 11oz	Mushrooms - quartered
2		Garlic cloves - minced
		Freshly-ground black pepper - to taste
2/3 cup	97g / 3.4oz	Chopped parsley
1 tablespoon	15ml	Lemon juice

Recipe Instructions

Drain peas and combine in small saucepan with water and 1 teaspoon salt. Bring to simmer and cook until just tender, 15 to 20 minutes.

Melt butter in nonstick skillet over high heat. When butter has foamed and foam has receded, add mushrooms. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, until very fragrant, 2 to 3 minutes.

When peas are done, drain and add to mushrooms. Stir together and season to taste with salt. Add healthy grind of pepper. Add parsley and stir well, then add lemon juice. Taste and adjust seasoning; mixture may need a little more lemon juice.

This recipe yields 6 servings.

Each serving: 95 calories; 275 mg sodium; 14 mg cholesterol; 5 grams fat; 12 grams carbohydrates; 3 grams protein; 0.87 gram fiber.

Source:
The Los Angeles Times, 02-23-2000

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