Field Mushrooms with Spring Peas and Shoots

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: