8 to 10 minutes
1 pound sugar snap peas
1 medium red onion
8 ounces sliced mushrooms
1 tablespoon butter
* salt and ground black pepper, to taste
Trim ends from snap peas and discard. Cut onion in half lengthwise, then into very thin slices.
Heat butter in a large, non-stick skillet over medium-high heat. Sauté onion and mushrooms in butter 5 minutes.
Add sugar snap peas; Sauté 3 to 5 more minutes, until crisp-tender. Season to taste with salt and pepper and serve while hot.
No Nutritional Information Available