Peas with Mushrooms
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
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