2 cups pea pods, shelled
½ cup baby Portobello mushrooms
1 tbsp white truffle oil
Fresh cracked salt and pepper
Place shelled peas in boiling water for 3 -4 minutes, strain and rinse with cool water. While peas are blanching sauté mushrooms in 1 tbsp of water, add salt and pepper while cooking. When peas are finished cooking toss with mushrooms add truffle oil. Serve immediately.