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© Meredith Corporation. All rights reserved. Used with permission.
(4 1/2 cups)
In a large skillet, melt butter over medium heat. Add mushrooms, bell pepper and shallots; cook about 5 minutes or until tender but not brown, stirring occasionally.
Stir in peas, salt and pepper. Cook about 5 minutes or until peas are tender, stirring occasionally. Stir in tarragon. Transfer to a serving bowl. Sprinkle with lemon peel.