Simple and quick, perfect served with rice, pasta, mashed potatoes, or polenta.
Yield: 4-6 servings
Time: 15 minutes
Tools
- large frying pan with lid
- wooden spoon
Ingredients
- 3 T olive oil
- 4 big scallions (white and all the green parts), sliced
- 4 cloves garlic, minced
- 2 c mushrooms, diced
- 1½ c frozen peas
- 1 T white wine
- 1 cube vegetable bouillon
- 1 t herbes de Provence
- ½ t salt
- pepper
Directions
Heat oil over medium-high heat, add scallions and garlic, and sauté, stirring constantly, for 30 seconds.
Stir in remaining ingredients, cover, and cook for 2 minutes.
Remove lid and cook another 2 minutes, stirring often, until sauce has thickened slightly.
Serve hot.
Notes
Adapted from the recipe for “Portobello mushrooms with scallions and peas” in Speed Vegan (read my review).
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