Sunday, July 1, 2012

Lemony Snow Peas and Mixed Mushrooms

Trying to catch up on some recipes that have come into regular rotation recently. This recipe was adapted from the Chatelaine cook book. It works with both snap peas and snow peas and is a great summer side. The menu included:

Moroccan Chicken Thighs
Lemony Snow Peas and Mixed Mushrooms


1 lb snow peas or snap peas
1/2 lb mixed mushrooms (we've been using shiitake, crimini, and hen of the woods)
1 Tbsp olive oil
1/2 Tbsp butter
1 lemon
pinch garlic powder

- Slice mushrooms (discard stems from shiitake)
- Melt butter in oil in a pan over medium-high heat (this can also be done in a cast iron skillet on the grill for the summer)
- Add mushrooms and a dash of salt. Let cook, mainly undisturbed, so the mushrooms will start to brown
- When mushrooms stop releasing liquid and are browned, add the peas and the juice of half a lemon
- Cook, stirring, until peas are tender crisp and lemon juice is reduced

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