Sugar Snaps, Carrots, & Shiitake Mushroom Saute

Sugar Snap Peas,  Carrots and Shitake Mushrooms

Serves 4-6

1 lb sugar snaps
2 small purple or orange carrots thinly sliced

4 shitake mushrooms thinly sliced

2 minced garlic cloves
Olive oil
1  pinch Celtic sea salt to taste

Heat pan to medium. Add enough olive oil to cover skillet. Add mushrooms and carrots. Cover and cook 3 minutes, then add sugar snaps, minced garlic and salt. Cover for 3 more minutes, then uncover and allow vegetables to cook down until nicely browned, about 7 minutes. No need to continue to stir them. allow them to caramelize.  Serve warm.

Try adding purple carrots to this dish as it will wow your family and guests!

heirloom purple carrots

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