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Photo by: Johnny Miller
This vegetarian dish can be served as a main course or as a pasta course. The vegetables can be served without pasta as an attractive-looking side dish for chicken breasts.
I made this with morels; but the cremini and dried morels work very well. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will.
Bring 3 quarts water to a boil in a large saucepan. Add the beans. Cook until tender enough to be split with a fork, 8 to 10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.
Pour the oil into a 10- to 12-inch skillet over medium heat. Add the onion. Cook until translucent, about 5 minutes. Stir in the fresh mushrooms and cook for 2 to 3 more minutes. Set aside.
Place the dried mushrooms in a 2-cup glass measure with ½ cup water. Cover tightly with plastic wrap and microwave on high for 3 minutes. Drain. With scissors, cut the dried mushrooms into ¼-inch pieces. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3 to 4 minutes, stirring occasionally. When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper. Toss with the pasta.
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.
Nutrients per serving (% daily value)
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