Snap Peas And Shiitake Mushrooms In Scallion Crepes With Lemon Zest Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BURRATA WITH SNAP PEAS AND SHIITAKES



Burrata With Snap Peas and Shiitakes image

This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.

Provided by Julia Moskin

Categories     salads and dressings, appetizer

Time 20m

Yield 2 servings as an appetizer

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 lemon (Meyer if possible)
Vegetable oil for pan-frying
5 fresh shiitake mushroom caps, sliced about 1/8-inch thick
Kosher salt
Leaves of frisée, radicchio or other salad greens
1 ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella)
1/2 cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture)
Maldon salt or other flaky finishing salt
2 teaspoons toasted pine nuts

Steps:

  • Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You'll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
  • Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
  • Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 497 milligrams, Sugar 4 grams, TransFat 0 grams

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS



Shiitake Mushrooms and Sugar-Snap Peas image

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

2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
2 teaspoons light-brown sugar
1/4 cup sake, dry sherry, or white wine
2 tablespoons shoyu or other natural soy sauce
1 pound sugar-snap peas or snow peas, strings removed

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

A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS



A Meal in a Bowl: Salmon, Shiitakes and Peas image

Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 50m

Yield Serves four

Number Of Ingredients 7

1 ounce (about 10) dried shiitake mushrooms
6 cups kombu stock, chicken stock or vegetable stock
Soy sauce to taste
1 pound fresh English peas, shelled
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
12 to 16 ounces salmon fillet without skin, trimmed of fat and cut in four equal pieces
1 bunch scallions, thinly sliced, light and dark green parts kept separate

Steps:

  • Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
  • Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the peas, and simmer five minutes. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls.
  • Add the sliced mushroom caps, the salmon fillets and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for five minutes without removing the cover. The salmon should be just cooked through.
  • Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on the dark green part of the scallions, and serve.

LEMON SNAP PEAS



Lemon Snap Peas image

Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1-1/3 cups fresh or frozen sugar snap peas
1/2 teaspoon grated lemon zest
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
2 teaspoons butter
Dash salt
Dash pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS



Yu Bo's Shiitake Mushrooms with Scallions image

Categories     Wok     Garlic     Mushroom     Onion     Appetizer     Stir-Fry     Quick & Easy     Bacon     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 tablespoon peanut oil
1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces
12 scallions (white and pale green parts only), crushed with side of a heavy knife and coarsely chopped
4 large garlic cloves, thinly sliced
2 cups chicken broth (16 fl oz)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lb fresh shiitake mushrooms, stems discarded

Steps:

  • Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
  • Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
  • Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST



Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h45m

Yield About 4 servings

Number Of Ingredients 13

8 whole scallions, plus 1 scallion sliced as thinly as possible
1/2 cup milk
2 large eggs, lightly beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons melted unsalted butter
Grated zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 pound sugar snap peas, trimmed and strings removed, cut on bias into 1/2-inch pieces (about 2 cups)
1/2 pound shiitake mushrooms, stems discarded, tops cut into 1/4-inch slices
Juice of 1 lemon
Zest of 1/2 lemon, cut into very thin strips
Kosher salt to taste

Steps:

  • To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
  • To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
  • Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
  • When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
  • Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams

More about "snap peas and shiitake mushrooms in scallion crepes with lemon zest recipes"

HOW TO COOK SNAP PEAS: 12 STEPS (WITH PICTURES)
how-to-cook-snap-peas-12-steps-with-pictures image
Web May 27, 2021 3. Allow the pan to heat up. Once the butter begins to sizzle, place the snap peas in the pan. 4. Add a dash of salt and a dash of …
From wikihow.com
Views 306.6K


STIR-FRIED SUGAR SNAP PEAS WITH SHIITAKE MUSHROOMS
stir-fried-sugar-snap-peas-with-shiitake-mushrooms image
Web May 18, 2010 8 ounces sugar snap peas, strings removed (about 2 1/2 cups) 1/2 teaspoon salt Instructions In a small bowl combine 1/4 cup of the broth, the rice wine and soy sauce. Heat a 14-inch...
From recipes.oregonlive.com


LEARN MORE ABOUT GROWING SUGAR SNAP PEAS
learn-more-about-growing-sugar-snap-peas image
Web Mar 23, 2023 Sow your snap peas planting seeds 1 to 1 1/2 inches (2.5 to 3.8 cm.) deep and 1 inch (2.5 cm.) apart, with 18 to 24 inches (46-60 cm.) between pairs of plants or rows. Early on when growing sugar snap …
From gardeningknowhow.com


SUGAR SNAP PEAS WITH SHIITAKE MUSHROOMS AND GINGER
sugar-snap-peas-with-shiitake-mushrooms-and-ginger image
Web Nov 4, 2016 1 lb/ 455 g of sugar snap peas- cleaned and trimmed 1 Tb olive oil 1 medium shallot about 3 oz/ 92 g 2 garlic cloves 1 1/2 inch piece of fresh ginger root 1/2 tea Kosher salt divided 8 oz/ 246 g shiitake …
From lemonthymeandginger.com


SPICY NOODLES, SNAP PEAS, & MUSHROOMS - BLUE APRON
Web 1 Prepare the ingredients & marinate the mushrooms: Fill a large pot with water. Add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. In a bowl, combine …
From blueapron.com


LEMONY SNOW PEAS AND MUSHROOMS - CHATELAINE
Web Melt butter in a large wide frying pan or saucepan over medium-high heat. When bubbly, add mushrooms. Sprinkle with salt. Stir often until mushrooms begin to soften and turn …
From chatelaine.com


STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS - ONCE …
Web Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger …
From onceuponachef.com


DONABE GINGER RICE WITH BEEF, SHIITAKE MUSHROOMS, CARROT, …
Web 2 shiitake mushrooms, thinly sliced. 1 tablespoon of grated ginger. 3 medium carrots, peeled and thinly sliced on the bias (about 1 ½ cups) 1 ½ cups snap peas, cut into ⅓ …
From goop.com


RECIPES FOR SUGAR SNAP PEAS - THE BOSTON GLOBE
Web Jun 28, 2014 1 tablespoon peanut or neutral oil. 1 pound (about 5 cups) sugar snap peas, strings removed if desired. 6 ounces fresh shiitake mushrooms, quartered (about 2½ …
From bostonglobe.com


SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON …
Web Jul 29, 2015 Ingredients For the crepes: 8 whole scallions, plus 1 scallion sliced as thinly as possible ½ cup milk 2 large eggs, lightly beaten 1 cup sifted all-purpose flour ¼ …
From diningandcooking.com


FREEKEH WITH SHIITAKE MUSHROOMS, LEEKS AND SNAP PEAS
Web Oct 3, 2021 Bring a medium saucepan of water to a boil, add 1/4 teaspoon of the salt and blanch the snap peas until bright green and tender, about 2 minutes. Drain immediately …
From washingtonpost.com


SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON …
Web Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest. By Molly O'Neill. Time 2 hours 45 minutes ... Read More. Save. Log in or sign up to save this …
From cooking.nytimes.cf


COOK THIS: FREEKEH WITH SHIITAKE MUSHROOMS, LEEKS AND SUGAR …
Web May 20, 2021 FREEKEH WITH SHIITAKE MUSHROOMS, LEEKS AND SUGAR SNAP PEAS 1 cup (150 g) freekeh 2 cups (480 ml) water Kosher salt 2 cups (170 g) sugar …
From nationalpost.com


NYT COOKING - SNAP PEAS RECIPES
Web Browse and save the best snap peas recipes on New York Times Cooking. ... 20 minutes. Leek Risotto With Sugar Snap Peas and Pancetta Susan Spungen. 40 minutes. Any …
From cooking.nytimes.com


-5 SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH …
Web 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 …
From alicerecipes.com


HOW TO EAT SNAP PEAS (AND HOW TO EAT THEM RAW) - YUMMY …
Web Apr 6, 2021 You can pop out the peas and serve them raw to kids to start. You can cut the whole pod into very thin slivers. Chop up the pods and saute until soft. Serve them …
From yummytoddlerfood.com


SHIITAKE MUSHROOM TEMPURA WITH SUGAR SNAP PEAS & SNOW PEA TIPS
Web Add the garlic, white bottoms of the scallions and sugar snap peas. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Transfer to a bowl and set aside in a warm spot.
From makegoodfood.ca


Related Search