| 7 | 25 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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!
| Vegetables | 6.8 |
