Sugar Snap Peas With Mushrooms Recipes

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.

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.

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.

SUGAR SNAP PEAS WITH MUSHROOMS

Steps:

• Let the oil get heated in a large skillet or wok; add in the garlic; stir/saute over medium-high heat for 1 minute.
• Add in the onion, shallots, and bell pepper; stir/saute for 3 minutes.
• Add in the mushrooms; cook for 4 minutes or until the vegetables begins to soften.
• Add in the peas; cook for 2 minutes, stirring frequently.
• Lower heat to med-low; add in the lemon juice and marjoram.
• Cook for 1 minute to heat everything through.
• Sprinkle with sesame seeds and serve immediately.

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.

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.

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.

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.