Sugar Snap Peas and Oyster Mushrooms in Sherried Cream
Food and Wine Magazine, April 2015, p. 131
I wasn't sure how this was going to turn out, but it was quite tasty. A nice side dish to serve with steak and mashed potatoes.
It's a different vegetable side dish that has the earthiness of the mushrooms, "bright" flavor of the lemon juice and zest, slight hint of sherry, and some creaminess -- plus crispiness of the snow peas.
Ingredients: oyster mushrooms, shallot, sugar snap peas, dry sherry, heavy cream, lemon juice, lemon zest, canola oil, salt
- The grocery store didn't have oyster mushrooms, so we used baby bellas. They also didn't have fresh snow peas, so I used frozen.
- Use a tad less sherry
- 1/2 a cup of heavy cream is a LOT -- use about 1/4 cup
- Add the snow peas near the end so that they remain crisp