Watercress With Roasted Enoki Mushrooms And Peas Recipes

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PEAS WITH MUSHROOMS



Peas with Mushrooms image

Very easy. Great with steak or fish.

Provided by MOLSON7

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 9

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (10 ounce) package frozen green peas, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried thyme
1 pinch black pepper

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.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g

WATERCRESS, ENDIVE AND MUSHROOM SALAD



Watercress, Endive and Mushroom Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 bunch watercress
2 large, compact heads Belgian endive
1/2 pound fresh, unblemished mushrooms
3/4 cup finely grated Gruyere or Swiss cheese
1/2 teaspoon finely chopped garlic
1 tablespoon imported mustard
1/2 cup sour cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
1/4 cup corn, peanut or vegetable oil

Steps:

  • Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
  • Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
  • Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
  • Sprinkle the greens with the cheese.
  • Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
  • Pour the sauce over the salad greens and toss to blend.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams

BUFFALO FILLET WITH HONEY ROASTED VIDALIAS STUFFED WITH SUGAR SNAP PEAS, ENOKI MUSHROOMS AND CARROTS



Buffalo Fillet with Honey Roasted Vidalias Stuffed with Sugar Snap Peas, Enoki Mushrooms and Carrots image

Provided by Food Network

Number Of Ingredients 19

2 yellow peppers, seeded and minced
1/2 red onion minced
1 yellow tomato, seeded and minced
1/2 teaspoon coriander, minced
1/2 teaspoon orange juice
1/2 teaspoon honey
Salt and pepper to taste
1 red pepper, seeded and chopped
1/4 onion, chopped
1 chipotle in adobo sauce
1 teaspoon cider vinegar
4 (10-ounce fillets)
4 large vidalias, peeled and cored
3/4 pounds sugar snaps, clipped
2 pounds enoki mushrooms, broken apart
1 pound carrot, julienne
1/2 pound spinach, Sauteed with garlic, salt and pepper
2 tablespoons honey
1 tablespoon peanut oil

Steps:

  • In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
  • In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve. Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach.
  • Blanch sugar snaps and carrots.
  • Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT



Watercress Endive Salad With Roasted Pears and Roquefort image

This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.

Provided by Chef Regina V. Smith

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper
4 large bartlett pears
1/4 cup ruby port
2 tablespoons olive oil
2/3 cup walnuts, coarsely chopped
2 bunches watercress
6 Belgian endive
8 ounces Roquefort cheese, crumbled

Steps:

  • To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
  • Preheat the oven to 400F.
  • Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
  • Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
  • Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
  • To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.

Nutrition Facts : Calories 457.3, Fat 32.9, SaturatedFat 8.6, Cholesterol 25.5, Sodium 623.3, Carbohydrate 32.2, Fiber 15.9, Sugar 12.1, Protein 13

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.

PURéE OF PEAS AND WATERCRESS



Purée of Peas and Watercress image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 20m

Yield A side dish for 4 (or 2, with leftovers)

Number Of Ingredients 5

4 cups frozen peas
2 1-pound bunches watercress, trimmed of all but top 2 to 3 inches
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sea salt

Steps:

  • Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
  • Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

WATERCRESS WITH ROASTED ENOKI MUSHROOMS AND PEAS



Watercress with Roasted Enoki Mushrooms and Peas image

Categories     Sauce     Mushroom     Roast     Pea     Raw     Watercress     Boil

Yield serves 2 to 4

Number Of Ingredients 10

Salt and freshly ground black pepper
2 cups shelled green peas
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons sweet white miso
1/4 cup olive oil
7 ounces fresh enoki mushrooms, roots trimmed off at the base of the cluster
3 tablespoons rice vinegar
1 bunch watercress, coarsely chopped
2 scallions, green and white parts, julienned and cut into 1-inch lengths

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside.
  • In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool.
  • Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.

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