SautÉed Peas With Mushrooms And Thyme Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

PEAS WITH MUSHROOMS AND THYME

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
• Sprinkle with salt, pepper and thyme. Serve immediately.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

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 MUSHROOMS WITH THYME

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
• Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
• Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).

SAUTEED SNOW PEAS

Steps:

• In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

PEAS WITH MUSHROOMS

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.

SAUTEED MUSHROOMS WITH SHALLOTS AND THYME

Steps:

• Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
• Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
• Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
• Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

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.