Marinated Peas and Mushrooms

Ingredients

• 0.5 pound carrots cut into 3-inch pieces
• 1.5 cups mushroom caps fresh
• 1 cup peas green shelled
• 8 small mint leaves 
• 1.5 cups mushrooms 
• 1 teaspoon mustard seeds 
• 1 teaspoon olive oil 
• 12  parsley sprigs 
• 6  pearl onions 
• 1 teaspoon peppercorns mixed
• 0.5 teaspoon salt 
• 0.7 cup tarragon-flavored vinegar 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

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