Cauliflower With Peas And Mushrooms Recipe
Summary
Interest GroupEveryday
Ingredients
| Shiitake mushrooms | 1/2 Ounce, dried | |
| 1 small cauliflower, broken into flowerets | ||
| Vegetable cooking spray | ||
| 2 Teaspoons reduced-calorie margarine | ||
| Vegetable oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup frozen English peas | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/5 Teaspoon | |
Directions
Pour boiling water over mushrooms to cover,let stand 30 minutes or until softened.
Drain well; par dry between paper towels.
Remove and discard stems.
Cur mushrooms into 1-inch pieces.
Cover and set aside.
Arrange cauliflower in a vegetable steamer over boiling water.
Cover and steam 5 minutes or until crisp tender.
Coat a large nonstick skillet with cooking spray.
Add margarine and oil; place over medium-high heat until hot.
Add garlic, and saute 2 minutes.
Add cauliflower, and cook 2 minutes, stirring occasionally.
Stir in reserved mushrooms, peas, and remaining
Drain well; par dry between paper towels.
Remove and discard stems.
Cur mushrooms into 1-inch pieces.
Cover and set aside.
Arrange cauliflower in a vegetable steamer over boiling water.
Cover and steam 5 minutes or until crisp tender.
Coat a large nonstick skillet with cooking spray.
Add margarine and oil; place over medium-high heat until hot.
Add garlic, and saute 2 minutes.
Add cauliflower, and cook 2 minutes, stirring occasionally.
Stir in reserved mushrooms, peas, and remaining
Chef
