Wednesday, January 26, 2011

Broiled Sugar Snap Peas and Cremini Mushrooms

Broiled Sugar Snap Peas and
Cremini Mushrooms

I normally like to saute the sugar snap peas and mushrooms, as previously posted here, but there are times when I don't want to hassle with the oil splattering, the stove clean up, etc. If I roast the sugar snap peas and the mushrooms in the oven at the same time, the sugar snap peas will cook faster than the mushroom can brown and release all of its liquid. So, how about BROILING? Sauteing the vegetables will get better results with the browning, but broiling was not a bad alternative. The sugar snap peas and the mushrooms did browned nicely and released all of its liquid in a short time the sugar snap peas was cooked to a crisp tender...and not to mention that clean up was a lot easier. I will probably choose this cooking method from now on.

1 pound sugar snap peas, strings removed
1/2 pound cremini or button mushrooms, thickly sliced
2 tablespoons olive oil (0.8 ounce)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to BROIL at 500 degrees. Position oven rack to the top third of the oven (oven rack measures 6 inches below heat element).

Place sugar snap peas and mushrooms in a large bowl. Add the olive
oil and toss the vegetables to evenly coat the vegetables. Add the thyme, salt and pepper. Toss until well combined. Transfer to a shallow rimmed baking sheet in an even layer. Place pan in the oven and broil for about 9 to 10 minutes, or until sugar snap peas are crisp-tender
to your liking and vegetables are browned. Transfer vegetables to a serving dish.

Yields 2 to 4 servings

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