Sauteed Sugar Snap Peas With Mushrooms Recipes

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SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

BASIL-SUGAR SNAP PEAS WITH MUSHROOMS



Basil-Sugar Snap Peas with Mushrooms image

Take 20 minutes and turn frozen sugar snap peas into a special side dish with mushrooms, tomatoes and basil.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 5

Number Of Ingredients 7

1 tablespoon olive oil
1 cup sliced fresh mushrooms (about 3 oz)
1 clove garlic, minced
3 cups frozen sugar snap peas (from 1-lb bag)
1/2 cup halved cherry tomatoes
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 tablespoon grated Parmesan cheese

Steps:

  • In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
  • In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
  • Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 30 mg, Sugar 3 g

SUGAR SNAP PEAS & MUSHROOMS



Sugar Snap Peas & Mushrooms image

Snap Peas and mushrooms with an Asian Flair!! A favorite side dish for my family. Please note that the Sesame Ginger Salad Dressing I used for this recipe is actually Asian Silk Salad Spritzer made by Wishbone. Enjoy!

Provided by Jamey

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb sugar snap pea
4 ounces fresh mushrooms, sliced
1 tablespoon toasted sesame oil
3 tablespoons teriyaki sauce
1 tablespoon soy sauce
3 tablespoons sesame ginger salad dressing

Steps:

  • In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
  • Add the peas and mushrooms and stir-fry until crisp-tender.
  • Serve Immediately.

Nutrition Facts : Calories 70.6, Fat 3.7, SaturatedFat 0.5, Sodium 770.9, Carbohydrate 7.9, Fiber 2.2, Sugar 3.2, Protein 3.3

SUGAR SNAP PEA & MUSHROOM SAUTé RECIPE - (3.9/5)



Sugar Snap Pea & Mushroom Sauté Recipe - (3.9/5) image

Provided by bossenga

Number Of Ingredients 7

2 tablespoons vegetable oil
10 ounces cremini mushrooms, trimmed and sliced
10 ounces sugar snap peas, trimmed (about 3-cups)
3 large scallions, white and light-green parts, cut into 2-inch pieces (about 1 1/2 -cups)
4 cloves garlic, minced
2 tablespoons low-sodium soy sauce
Crushed red pepper for garnish, optional

Steps:

  • Warm oil in a large skillet over medium-high heat until shimmering. Add mushrooms, snap peas and scallions and cook, stirring constantly, until snap peas are bright green and mushrooms have released their liquid, 3 to 4 minutes. Add garlic and cook, stirring, until golden, about 30 seconds. Add soy sauce and cook for 3 to 4 minutes more, stirring, until snap peas are crisp-tender. Sprinkle with red pepper, if desired. Serve.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC



Sauteed Peas With Mushrooms and Garlic image

This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (16 ounce) bag frozen peas
8 ounces sliced mushrooms
2 -4 garlic cloves, to your taste
4 tablespoons butter
salt and pepper

Steps:

  • Melt butter in skillet.
  • Add mushrooms and garlic.
  • Saute until mushrooms are tender, about 5 minutes.
  • Add frozen peas and stir to coat.
  • Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
  • Salt and pepper to taste.

SAUTEED SUGAR SNAP PEAS WITH MUSHROOMS



Sauteed Sugar Snap Peas with Mushrooms image

A flexible sugar snap side dish for two. Modify the amounts as needed.

Provided by AbbyMelad

Categories     Vegan Side Dishes

Time 15m

Yield 2

Number Of Ingredients 4

2 tablespoons olive oil
4 fresh mushrooms, or more to taste, sliced
salt to taste
20 sugar snap peas, or more to taste

Steps:

  • Heat a saute pan over medium heat. Add olive oil. Season mushrooms with salt and saute in olive oil until soft, about 5 minutes.
  • While mushrooms are cooking, bring a small pot of water to a boil. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Take sugar snap peas out of the water with a slotted spoon and toss them with the mushrooms in the pan, 1 to 2 minutes. Season with salt and serve immediately.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 72.9 g, Fat 13.6 g, Fiber 20.9 g, Protein 21.6 g, SaturatedFat 1.9 g, Sodium 79.6 mg, Sugar 0.6 g

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS



Shiitake Mushrooms and Sugar-Snap Peas image

Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 15m

Number Of Ingredients 7

2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
2 teaspoons light-brown sugar
1/4 cup sake, dry sherry, or white wine
2 tablespoons shoyu or other natural soy sauce
1 pound sugar-snap peas or snow peas, strings removed

Steps:

  • In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
  • Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 148 g, Fat 4 g, Fiber 4 g, Protein 4 g

SNAP PEAS 'N' MUSHROOMS



Snap Peas 'n' Mushrooms image

It takes mere minutes to stir up this four-ingredient side dish, a nice change of pace from your usual green vegetable. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1/2 pound fresh sugar snap peas
1-3/4 cups sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon reduced-sodium teriyaki sauce

Steps:

  • In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

Nutrition Facts :

PEAS WITH MUSHROOMS



Peas with Mushrooms image

This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

Steps:

  • In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES



Sauteed Snap Peas with Roasted Vegetables image

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Provided by Nelena Brown

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray
1 ½ pounds baby Yukon Gold potatoes, halved
8 ounces baby bella mushrooms, halved
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
8 ounces sugar snap peas, ends and strings removed
½ white onion, minced
⅓ cup chopped green onion

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
  • Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
  • After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
  • Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g

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