Sherry Snap Peas and Mushrooms

20 May

When you taste this creamy dish, you will have hard time believing it can be healthy. Mushrooms and sherry are good combination and with snap peas it becomes a meal by itself. I decided to add octopus to the mix, but you could add shrimp or precooked chicken.

  • grape seed oil
  • 1/4 pound mushrooms, sliced
  • 1 shallot minced
  • 1/2 pound snap peas, strings removed and sliced
  • 1/3 cup sherry cooking wine
  • 1/4 cup fat-free greek yogurt
  • 1 tbs fresh lemon juice
  • salt and pepper

In a large skillet heat 2 tbs of oil. Add the mushrooms and pinch of salt. Cook over medium heat until browned and crisp.  Add the shallots and more oil if needed. Cook until shallots are soft. Add the snap peas to the skillet and cook 1 minute. Add the sherry to the skillet and cook about 2 minutes. (this is when I add the precooked octopus or other seafood). Add the yogurt and mix until well coated. Stir in the lemon juice and remove from the heat.



One Response to “Sherry Snap Peas and Mushrooms”

  1. Ema Jones May 20, 2015 at 5:33 am #

    Anything that combines wine as an ingredient has got to be the ace.

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