Braised Wild Mushrooms & Peas
From Good Housekeeping
Photo by Kate Mathis
Active time: 15 minutes
Total time: 30 minutes
Makes 12 side-dish servings
2 packages (10 oz. each) sliced white mushrooms
8 oz. shiitake mushrooms, stems discarded and caps cut into ½-inch-thick slices
8 oz. oyster mushrooms, tough ends trimmed and mushrooms separated into lobes
2 Tbsp. margarine or butter
4 green onions
1 package (16 oz.) frozen peas
1 Tbsp. lower-sodium soy sauce
Salt and pepper
- In 12-inch skillet, combine mushrooms, 1/2 cup water, and 1 tablespoon margarine. Cover and cook on medium 10 minutes. Uncover and cook 15 minutes, or until mushrooms are tender and browned, stirring occasionally.
- Meanwhile, finely chop white and pale green parts of green onions; thinly slice green tops, and set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes, or until heated through and liquid in pan returns to boiling, stirring occasionally.
- Stir in soy sauce, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add remaining 1 tablespoon margarine; stir until margarine melts. Remove skillet from heat and stir in reserved sliced green onions. Transfer mixture to serving bowl.
Tip: Stretch the mushroom flavor by adding inexpensive white mushrooms to a mix of oysters and shiitakes.