Recipe: Sugar Snap Peas and Oyster Mushrooms in Sherried Cream

Sugar Snap Peas and Oyster Mushrooms in Sherried Cream
Food and Wine Magazine, April 2015, p. 131
4 stars

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

Tips:

• 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