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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.




  • 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



  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.


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 124  
  % Daily Value *
Total Fat: 6 g 10%
Saturated Fat: 3 g 14%
Cholesterol: 10 mg 3%
Sodium: 322 mg 13%
Carbohydrate: 13 g 4%
Dietary Fiber: 4 g 14%
Protein: 4 g  
Potassium 9%
Calcium 5%
Iron 12%

*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.

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