2 cups shelled peas 1 medium carrot, sliced (1/2 cup) 1 cup sliced mushrooms 1 cup sliced shiitake mushrooms 2 medium green onions, cut into 1/2-inch pieces (1/4 cup) 1 tablespoon margarine or butter 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1/8 teaspoon pepper

1. Cook peas, covered, in a small amount of boiling salted water for 3 minutes. Add the carrots. Cook for 7 to 9 minutes more or until peas and carrots are crisp-tender. Drain well. Remove from pan.

2. In the same saucepan cook the mushrooms and onion in margarine or butter until onion is tender but not brown. Stir in the basil, salt, and pepper. Add the carrots and peas. Heat through. Serve immediately.