- 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.