Snappy Peas N Mushrooms 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.

SUGAR SNAP PEAS & MUSHROOMS

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.

SNAP PEAS 'N' MUSHROOMS

Steps:

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

HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
• Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
• Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.

SNAP PEAS 'N' MUSHROOMS

Steps:

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

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

POTATOES WITH MUSHROOMS 'N' PEAS

Steps:

• In a 1-qt. microwave-safe dish, combine the potatoes, butter, salt and pepper. Cover and microwave on high for 4 minutes or until crisp-tender. Stir in mushrooms and peas; cover and cook 2-3 minutes longer or until vegetables are tender.

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

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.

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS

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.

BASIL-SUGAR SNAP PEAS WITH MUSHROOMS

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.

RISOTTO WITH MUSHROOMS AND SUGAR SNAP PEAS

Steps:

• Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.
• Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.

SCALLOPS AND SNAP PEAS

Steps:

• In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate.
• Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes.
• Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
• Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.