Snappy Peas N Mushrooms Recipes
SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS
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
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
BASIL-SUGAR SNAP PEAS WITH MUSHROOMS
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
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
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
SUGAR SNAP PEAS & MUSHROOMS
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
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
SNAP PEAS 'N' MUSHROOMS
One of our favorite vegetables are sugar snap peas and this looks like a great and easy way to fix them. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
- Serve immediately.
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