Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn

Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn

Slicing the sugar snap peas in half into thin “canoes” makes this sauté more elegant than a stir-fry and easier to eat.

  • 6Servings


  • 2 Tbs. olive oil or unsalted butter
  • 1 large leek, cleaned and chopped
  • 1/4 lb. shiitake mushrooms, stems removed and sliced
  • 2 cloves garlic, minced
  • 2 cups sugar snap peas, sliced in half lengthwise
  • 1 1/2 cups fresh or frozen corn kernels
  • 1/2 cup chopped fresh basil
  • 8 oz. fresh mini-mozzarella balls, drained and halved


Heat olive oil in large skillet over medium heat. Sauté leek, mushrooms and garlic 5 to 6 minutes, or until leek is soft and mushrooms are tender.

Increase heat to medium-high. Stir in sugar snap peas and corn. Cook, stirring constantly, 3 to 4 minutes more, or until sugar snap peas are bright green and crisp-tender.

Remove from heat, stir in chopped basil and mini-mozzarella balls. Serve immediately.

Nutrition Information

  • Calories: 220
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 30 mg
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 10 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 70 mg
  • Sugar Content: 5 g