Saturday, July 18, 2009

Sugar Snap Peas and Mushrooms

If you like ginger, you will love this light crisp pea and mushroom side dish.
I got this receipe at Recipezaar as I wanted to try something other than the standard bacon and/or potatoes with peas.
It got mixed reviews - I loved it as I love ginger in general and this was a light, fresh alternative with almost an Asian flair, but my son didn't care for it because it wasn't the tried and true savory standard of bacon and/or potatoes.
I will depend on your preferences, but I would recommend at least giving this a try as it is quick, easy and something a little different that the same old - same old.
  • 1 24 oz bag frozen (or 2 cups fresh) Sugar Snap or Snow Peas
  • 1 13-14 oz can (or approx 1 cup fresh) mushroom pieces
  • 1 shallot, thinly chopped or grated
  • 4 TBSP margarine
  • 1 small ginger root (approx 1 1/3 TBSP)
  • A few dashes of salt and pepper

Prepare the peas according to the bag or if fresh, add approx 1/2 cups water, bring to boil then cover with a lid and steam for a few minutes.

While the peas are cooking, chop or grate 1 shallot

Finely chop or grate the ginger

Melt the margarine in a pan and add a few dashes of salt and pepper.

Open the can of mushrooms and drain the liquid.

Add the mushrooms to the butter and cook on medium heat for approx 2 mins.

Mix in the shallots and ginger then add the peas and toss for about 30 seconds and then it will be ready to serve.

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