|10 min||15 min||2|
|2 cup whole||Sugar snap peas (devined)|
|1 large||Summer squash (cut 1/4 inch thick rounds)|
|8 mushroom(s)||Shiitake mushrooms, raw (7-8)|
|1 tbsp||Butter, grass fed, unsalted|
|1 tbsp||Extra virgin olive oil|
|1 pinch||Sea salt|
|1 dash||Black pepper (Freshly ground)|
1. On medium heat melt butter in a frying pan.
2. Add shiitake mushrooms and cook until slightly crispy (5-7 minutes).
3. Add olive oil, sugar snap peas and summer squash. Season with a couple of pinches of sea salt and black pepper.
4. Cook, tossing occasionally, until squash softens (5 minutes).
5. Serve and enjoy!