Crunchy Calico Peas

4 to 6 servings

2 cups shelled fresh peas (about 2 pounds in the pod), or 1 (10-ounce) package frozen tiny peas

Boiling water as needed

2 tablespoons butter or margarine

1 cup thinly sliced fresh mushrooms, or 1 (4.5-ounce) jar/can (net wt.) sliced mushrooms (see note)

½ cup thinly sliced celery

1/4 cup thinly sliced green onion (include some green tops)

1/4 cup chopped sweet red or yellow pepper, or 2 tablespoons each, or 1/4 cup diced canned pimento, drained

1/4 cup sliced canned water chestnuts, drained

In a medium heavy saucepan, cook fresh peas in boiling water to just cover peas, uncovered, over moderate heat for 8 to 10 minutes or until tender but not mushy; drain thoroughly. Cook frozen peas, uncovered, according to package directions until peas are tender but not mushy, about 5 to 8 minutes.

While peas are cooking, melt butter in a medium heavy skillet over low to moderate heat; add mushrooms, celery, green onion, pimento, and water chestnuts. Saute vegetables, stirring frequently, over moderate heat until celery is crisp-tender. Add drained cooked peas, tossing vegetables lightly to mix. Season with salt and pepper to taste and heat thoroughly.

Note: Do not saute canned mushrooms; add to other vegetables with peas.