Description
A quick, vibrant side dish combining crisp snap peas, earthy mushrooms, and aromatic garlic in a rich butter sauce. Perfect for vegetarians and ready in 20 minutes.
Ingredients
1 pound (225g) snap peas, stemmed
8 ounces (225g) mushrooms (shiitake caps and cremini, sliced)
3 cloves garlic, minced
2 tablespoons (30g) unsalted butter (or olive oil)
Salt, to taste
Black pepper, to taste
Instructions
Trim snap pea stems with a sharp knife or kitchen shears
Hand-slice mushrooms to remove stems (shiitake) and quarter large caps
Mince garlic using a microplane grater
Heat 1/2 inch of butter in a 12-inch skillet over medium flame
When butter foams (1-2 minutes), add mushrooms in a single layer
Saute, stirring occasionally, until moisture evaporates (4 minutes)
Add snap peas and garlic, stir to combine and coat evenly
Season immediately with 1/4 tsp salt and 1/8 tsp pepper
Cook, tossing gently, until peas are bright green and tender-crisp (3-4 minutes)
Remove from heat and transfer to serving dish while still hot
Notes
Use cast iron or stainless steel skillet for even heat
Serves best when served immediately
Substitute olive oil if preferred over butter
Adjust garlic quantity based on personal taste
- Prep Time: 10
- Cook Time: 10
- Category: Trending
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
