Shells With Fresh Mushrooms And Baby Peas Recipes
PEA PODS WITH FRESH MUSHROOMS
Another great recipe from "Madame Wong's Long-Life Chinese Cookbook". This is an excellent side dish with Asian style fish and rice. Really good!
Provided by Hey Jude
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Snip off ends of pea pods; wash, leave in colander.
- Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
- Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!
SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)
Make and share this Shells and Peas (Poor Man's Pasta Sauce) recipe from Food.com.
Provided by MixnVixn
Categories Pasta Shells
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
- In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
- Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
- Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
- Garnish with additional cheese.
- Enjoy!
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SHELLS WITH YOUNG PEAS AND MUSHROOMS (CONCHIGLIE
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5/5 (1)Total Time 45 minsCategory PastaCalories 312 per serving
- If using fresh peas, blanch them in a medium saucepan of boiling water for 2 minutes, drain and rinse until cool. If using frozen peas, defrost and drain them, but do not blanch.
- Heat the 2 tbsp of olive oil in a large skillet over medium heat. Add the bacon and onions, and saute, stirring until the onions are wilted, about 4 minutes. Add the sliced mushrooms, minced garlic, and sprinkle the mixture with salt. Continue to cook the mushrooms, stirring occasionally, until the mushrooms have released and lost their moisture, about 5 minutes.
- Pour in the chicken broth, peas, and butter, and season the entire pan to taste with salt and pepper. Simmer until the liquid is reduced by half, about 10 minutes. Salt and pepper again if necessary.
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