Thursday, May 13, 2010

Sugar Snap Peas with Shitake Mushrooms

Sauteed Sugar Snap Peas with
Shitake Mushrooms

1/2 pound fresh shitake mushrooms, stems removed and thickly sliced
1 pound sugar snap peas, strings removed
1/4 teaspoon plus additional 1/2 teaspoon salt, separated
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme

In a small saucepan. bring about 4 cups of water to a boil. Add the sugar snap
peas and bring back to a boil. Reduce heat to medium and continue to cook for about
2 minutes. Immediately drain and rinse under cold water several times to stop the cooking. Drain and set aside.

Meanwhile, heat about 1 tablespoon olive oil in a nonstick skillet over
medium-high heat. When skillet is hot, but not smoking, add the shitake mushrooms and 1/4 teaspoon salt. Continue to cook, stirring frequently, until mushrooms are golden brown and dry, adding more olive oil if needed.

Add the sugar snap peas, 1/2 teaspoon salt, and thyme. Continue to cook stirring frequently until sugar snap peas are crisp tender, about 2 to 3 minutes. Transfer to a serving dish.

Yields 2 to 4 servings

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