This recipe for sugar-snap peas with mushrooms is an easy yet delicious way to add some variety to your meal. The tender, cooked peas are combined with sautéed mushrooms that have been seasoned to perfection and then given a bright note of freshness thanks to the addition of lemon juice. With just a few ingredients, you can create an impressive side dish that will be sure to please even the most discerning palates.
3/4 lb. sugar-snap peas
1/2 lb. mushrooms
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1 lemon
String the sugar-snap peas. Cook them in boiling, salted water until tender, about 5 minutes, and drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium high heat.
Add the mushrooms and cook, stirring occasionally, until they're soft and the liquid has evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper and heat through, 2 or 3 minutes. Squeeze 2 teaspoons juice from the lemon. Add the juice right before serving.
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