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Spring Snap Peas & Morels

Active Time: 30 Minutes

Total Time: 30 Minutes

Serves: 8


Spring Snap Peas & Morels


  • Rehydrate mushrooms according to package directions. Gently rinse morels to remove any grit; pat dry with paper towels. Cut large morels in half or quarter; leave smaller morels whole.
  • In large skillet over medium-high heat, melt butter. Add in mushrooms and bell peppers. Sauté for 2 minutes.
  • Add in snap peas, shallots and garlic. Salt and pepper to taste. Continue sautéing until snap peas are crisp-tender (about 3-5 minutes).
  • Remove from heat and toss with fresh thyme.

Tip: Morels can be prepped and refrigerated up to one day ahead. USE NATURAL & ORGANIC PRODUCTS WHENEVER POSSIBLE.


Serving Size: ⅛ of recipe
  • Calories 135kcal -
  • Total Fat 3g -
  • Saturated Fat 2g -
  • Cholesterol 10mg -
  • Sodium 25mg -
  • Carbohydrates 25g -
  • Fiber 3g -
  • Protein 5g -