In the mean time, something simple seems appropriate for the first peas of the season. The veggie shop had some lovely mushrooms too, and our garden supplied the onions.
2 servings
30 minutes prep time
1 quart peas in the pod (2 cups when shelled)
8 to 12 large button mushrooms
8 to 12 green onions
1 tablespoon mild vegetable oil or butter
salt & pepper
Shell the peas. Clean the mushrooms and cut them in quarters or sixths, if they are very large. Clean, trim and chop the green onions, both white and green parts.
Heat the oil in a medium-sized skillet. Add the mushrooms and cook for 2 or 3 minutes, turning frequently, until they begin to soften and brown slightly. Add the white parts of the onions, and continue cooking and turning frequently.
Once the onions have softened, add the peas, along with a teaspoon or so of water. Cook, stirring frequently, until the peas are bright green and the water has evaporated; another few minutes. Stir in the onion greens until they are soft and wilted. Season with salt and pepper and serve at once.
Last year at this time I made Snow Peas & Garlic Scapes, which is mildly embarrassing as it is almost the same thing.
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3 comments:
This sounds like the perfect accompaniment for an early summer bbq....you know, those meals that are often too meat heavy. :D
Well I have to admit I cooked this in the same pan with a couple nice lamb chops... just piled them up on one side to keep them warm and quickly cooked the veg. Very nice.
Now I wish I'd planted peas too! Hopefully I can get some at the mmarket tomorrow- I've got some morels to use up that would be fantastic in this dish I'll bet!
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