This recipe results in a bright colored dish that is perfect to serve on the of a main course or even as a quick snack.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chopped shallot, chopped (1 large or 2 medium)
• 8 ounces fresh morels, halved, cleaned and trimmed*
• 8 ounces fresh snow peas, trimmed
• 8 ounces fresh sugar snap peas, trimmed
• 1 cup English peas, fresh or thawed from frozen
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt

Directions

1. Heat a 12-inch skillet over medium-high heat. Add butter and oil. When hot add shallot and cook 1 minute.
2. Add morels, snow peas and sugar snap peas and continue cooking for 2 minutes.
3. Add English peas and cook 2 to 3 minutes longer, until morels are tender. Remove from heat.
4. Stir in lemon zest and salt.

*To clean fresh morel mushrooms, shake off dirt, halve lengthwise, and place in a pan or bowl. Cover with water; add ¼ teaspoon salt. Soak 10 to 15 minutes. Drain, rinse and repeat two more times. Pat dry.

Serves 6.

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.