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Field Mushrooms with Spring Peas and Shoots


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Rate this recipe 4/5 (3 Votes)


  • 2 tbsp. unsalted butter
  • 2 8 oz. pkg. mixed or wild mushrooms
  • 1/4 c. cognac
  • salt, pepper, cayenne pepper to taste
  • 1/2 c. whipping cream
  • 2 c. frozen peas
  • juice of 1/2 lemon
  • 4 tbsp. chopped parsley
  • 2 c. fresh pea sprouts



Step 1

Add butter to large frying pan over medium high heat, let it melt and foam. Add mushrooms, season with salt, pepper and cayenne, and cook about 3 minutes. Add cognac, cook until almost dry, then add cream. Stir together, then reduce to a sauce-like consistency. Add peas and lemon juice, and stir until warmed through. Taste for seasoning, add parsley and pour into shallow bowl. Top with 1 1/2 cups pea shoots and stir until shoots start to wilt. Garnish with remaining 1/2 cup fresh shoots to serve


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