Field Mushrooms With Spring Peas & Shoots

By shauna

Ingredients

• 2 Tbsp. Unsalted Butter
• 2 8oz. Pkg. (or 16-20oz.) Mixed Cultivated &/Or Wild Mushrooms, such as cremini, button, chanterelle, morel, oyster & porcini, roughly torn or sliced
• Sea salt, Freshly Cracked Pepper & Cayenne Pepper To Taste
• 1/4 C. Cognac
• 1/2 C. Whipping Cream (35%)
• 2 C. Frozen Sweet Peas
• Juice From 1/2 A Lemon
• 4 Tbsp. Italian Flat Leaf Parsley, chopped
• 2 C. (Packed) Fresh Pea Shoots, divided

Preparation

Step 1

Add butter to a lg. skillet over med-high heat; let it melt & foam. Add mushrooms, season with salt, pepper & cayenne, & cook about 3 min. Add cognac, cook till almost dry, then add cream. Stir together, then reduce to a sauce-like consistency . Add peas & lemon juice, & stir till warmed through. Taste for seasoning, add parsley & pour into a shallow bowl. Top with 1 1/2 C. pea shoots & stir till shoots just start to wilt. Garnish with remaining 1/2 C. fresh shoots to serve.