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Mushrooms with Tomatoes and Peas



  • 1 medium onion, sliced
  • 1/2 to 1 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1 tablespoon ghee or vegetable oil
  • 1 (10 ounce) package frozen green peas, thawed and drained
  • 8 ounces whole mushrooms
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons salt
  • 2 medium tomatoes, cut into wedges


  1. Cook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes.
  2. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes.
  3. Stir in tomatoes; heat just until hot.

Yields 6 servings.


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