- 1 1/2 tablespoons butter
- 8 ounces shiitake mushroom caps, sliced 1/2 inch thick
- 1 clove garlic, smashed
- 8 ounces sugar snap peas, trimmed
Melt 1 tbsp. butter in large skillet over medium-high heat. Add mushrooms and garlic and cook until tender, 7 minutes; transfer to plate. Add peas, 1/4 cup water and remaining 1 1/2 tsp. butter to skillet; saute until tender, 5 minutes. Return mushrooms to skillet, heat through and season.