Snap Peas with Mushrooms & Onions

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  • 1/2 pound fresh green beans or snap peas (trimmed)
  • 2 Tablespoons olive oil
  • 4 ounces mushrooms, such as button or portobello (sliced)
  • 1/2 cup thinly sliced onion
  • 1 clove garlic (minced)
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • black pepper (to taste)


  1. Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander.
  2. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked green beans.