2 cups shelled peas
1 medium carrot, diced
2 cups sliced mushrooms
2 green onions, cut into 1/2-inch pieces - about 1/4 cup
1 Tblsp. butter
1 Tblsp. fresh basil OR 1/2 tsp. dried basil
1/4 tsp. salt
dash pepper
Cook peas, covered, in a small amount of boiling salted water for 3 minutes. Add the carrots. Cook 7 to 9 minutes more until peas and carrots are crisp tender. Drain well, Remove from pan.
In same saucepan, cook the mushrooms and onion in butter until onion is tender but not browned. Stir in basil, salt and pepper. Add the peas and carrots. Heat thoroughly. Serve immediately.
