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Snap Peas
with Mushrooms

The Asparagus Festival

Browned mushrooms give flavor to the crisp snap peas. Why save this excellent combination just for stir-fry when they work so well as a side dish for roast chicken or a peppered steak.

    1 tablespoon butter
    4 large mushrooms, sliced
    1 (8-ounce) package stringless sugar snap peas
    Fleur de Sel to taste
    Freshly ground Tellicherry peppercorns

1.  Melt butter in a 10-inch frying pan over medium heat. Add
     mushrooms and peas. Cook just until mushrooms are nicely
     browned and snap peas are still crunchy.

2.  Serve as a side dish sprinkled with Fleur de Sel and pepper.

    
Variation: Another way to make a delicious side dish with
     snap peas is to stir-fry 4 peeled and sliced carrots, 1 small
     sliced yellow onion, 6 sliced small radishes, 1 (8-ounce) box
     frozen sugar snap peas and 1 small can corn. Season by
     stirring in 1 to 2 teaspoons crumbled feta cheese with herbs in
     oil and freshly ground peppercorns.

     Makes 2 large or 4 small servings



 

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