Mushrooms, Scallions, and Peas

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). Buy it: Amazon.com \| Amazon.co.uk
Help	Abbreviations \| Conversions \| Cooking tips