Sugar Snap Pea Sauté With Shiitake Mushrooms And Corn

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2 Tbs. olive oil or unsalted butter

1 large leek, cleaned and chopped

1/4 lb. shiitake mushrooms, stems removed and sliced

2 cloves garlic, minced

2 cups sugar snap peas, sliced in half lengthwise

1 1/2 cups fresh or frozen corn kernels

1/2 cup chopped fresh basil

8 oz. fresh mini-mozzarella balls, drained and halved

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