Marinated Peas And Mushrooms

• 6 pearl onions
• 1 teaspoon olive oil
• 1 cup shelled green peas
• 9 small carrots (about 1/2 pound), each cut into 3-inch pieces
• 1 1/2 cups small mushrooms
• 1 1/2 cups fresh shiitake mushrooms, stems removed
• 12 parsley sprigs
• 8 small mint leaves
• 2/3 cup tarragon-flavored vinegar
• 1/2 cup water
• 1 teaspoon mustard seeds
• 1 teaspoon mixed peppercorns
• 1/2 teaspoon salt

1. Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
2. Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.
3. Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Serve with a slotted spoon.

pearl onions, olive oil, green peas, carrots, mushrooms, fresh shiitake mushrooms, parsley, mint, tarragonflavored vinegar, water, mustard seeds, mixed peppercorns, salt

Taken from www.myrecipes.com/recipe/marinated-peas-mushrooms (may not work)