- 1 tbsp. grass-fed butter
- 1 tbsp. olive oil
- 7-8 shitake mushrooms, stems discarded, sliced thin
- 2 cups Sugar Snap Peas, deveined*
- 1 large summer squash, cut into 1/4 inch rounds
- Sea salt
- Freshly ground black pepper
On medium heat melt butter in a frying pan. Add shitake mushrooms and cook until slightly crispy (5-7 minutes). Add olive oil, sugar snap peas and summer squash. Season with a couple of pinches of sea salt and black pepper. Cook, tossing occasionally, until squash softens (5 minutes). Serve and enjoy!
*To devein sugar snap peas, snap the top where the stem or crown is, and gently pull down along the edge.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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