Braised Wild Mushrooms and Peas

• 20 oz sliced white mushrooms
• 8 oz fresh shiitake mushrooms, stems discarded, caps cup into 1/2-inch-thick-slices
• 8 oz oyster mushrooms, tough ends trimmed, separated into lobes
• 1/2 cup water
• 2 Tbsp butter or margarine (for Vegan, use vegan margarine)
• 4 green onions
• 1 package (16 oz) frozen peas
• 1 Tbsp reduced-sodium soy sauce
• 1/4 tsp salt
• 1/2 tsp ground black pepper

In 12-inch skillet, combine all mushrooms, water, and 1 tablespoon butter. Cover and cook on medium 10 minutes. Uncover and cook 15 minutes or until mushrooms are tender and browned, stirring occasionally.

Meanwhile, finely chop white and pale green parts of green onions; thinly slice green tops, set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes or until vegetable are heated through and liquid in pan returns to boiling, stirring occasionally.

Stir in soy sauce, salt, and pepper. Add remaining 1 tablespoon butter; stir until melted. Remove skillet from heat and stir in reserved sliced green onions. Transfer mixture to serving bowl.

Makes 6 servings, 4 WW PointsPlus each.