Sugar Snap Peas And Oyster Mushrooms In Sherried Cream Recipes

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SAUTEED SUGAR SNAP PEAS WITH MUSHROOMS



Sauteed Sugar Snap Peas with Mushrooms image

A flexible sugar snap side dish for two. Modify the amounts as needed.

Provided by AbbyMelad

Categories     Everyday Cooking     Vegan     Side Dishes

Time 15m

Yield 2

Number Of Ingredients 4

2 tablespoons olive oil
4 fresh mushrooms, or more to taste, sliced
salt to taste
20 sugar snap peas, or more to taste

Steps:

  • Heat a saute pan over medium heat. Add olive oil. Season mushrooms with salt and saute in olive oil until soft, about 5 minutes.
  • While mushrooms are cooking, bring a small pot of water to a boil. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Take sugar snap peas out of the water with a slotted spoon and toss them with the mushrooms in the pan, 1 to 2 minutes. Season with salt and serve immediately.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 72.9 g, Fat 13.6 g, Fiber 20.9 g, Protein 21.6 g, SaturatedFat 1.9 g, Sodium 79.6 mg, Sugar 0.6 g

SUGAR SNAP PEAS & MUSHROOMS



Sugar Snap Peas & Mushrooms image

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

1/2 lb sugar snap pea
4 ounces fresh mushrooms, sliced
1 tablespoon toasted sesame oil
3 tablespoons teriyaki sauce
1 tablespoon soy sauce
3 tablespoons sesame ginger salad dressing

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

STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE



Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

Steps:

  • With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
  • Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
  • Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM



SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 9

1/4 cup canola oil
1/2 pound oyster mushrooms, cut into 1-inch pieces
Salt
1 shallot, minced
1 pound sugar snap peas, strings discarded, halved lengthwise on the bias
1/2 cup dry sherry (or vermouth)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Finely grated lemon zest, for garnish

Steps:

  • 1 In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 
2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to 
a platter, garnish with finely grated lemon zest and serve.

SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRY CREAM



SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRY CREAM image

Categories     Mushroom

Yield 4

Number Of Ingredients 10

INGREDIENTS
1/4 cup canola oil
1/2 pound oyster mushrooms, cut into 1-inch pieces
Salt
1 shallot, minced
1 pound sugar snap peas, strings discarded, halved lengthwise on the bias
1/2 cup dry sherry
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Finely grated lemon zest, for garnish

Steps:

  • In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 
2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to 
a platter, garnish with finely grated lemon zest and serve.

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