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Snap Peas and Sautéed Mushrooms

Yield: 13 servings (½ cup portion) | Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

Ingredients

  • 2 Tbsp. canola oil
  • 2 Tbsp. butter
  • 24 oz. wild mushrooms, sliced
  • 3 cloves of garlic, minced
  • 24 oz. sugar snap peas, strings discarded and halved on bias
  • ½ cup Holland House® White Cooking Wine
  • ½ tsp. lemon zest, grated
  • salt and pepper
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Directions

  1. Heat oil and butter in sauté pan.
  2. Add mushrooms, season with salt and pepper and cook for about 5 minutes until golden.
  3. Add garlic and snap peas and cook for 1-2 minutes.
  4. Deglaze with Holland House® White Cooking Wine and finish with lemon zest.

Bold Boost #24: Pump up store bought or homemade pasta sauce with ½ cup of Holland House® Marsala Cooking Wine.

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