Wild Mushrooms and Peas Recipe

Wild Mushrooms and Peas Recipe

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45 juta s/d 2.5 milyar listing 2018
Wild Mushrooms and Peas Recipe Wild Mushrooms and Peas Recipe Wild Mushrooms and Peas Recipe, We stretch the mushroom flavor by adding inexpensive white mushrooms to our mix of oysters and shiitakes. Prep : 15 minutes Cook : 25 minutes 2 packages (10 ounces each) sliced white mushrooms 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/2-inch-thick slices 8 ounces oyster mushrooms, tough ends trimmed and mushrooms separated into lobes 1/2 cup water 2 tablespoons butter or margarine 4 green onions 1 package (16 ounces) frozen peas 1 tablespoon lower-sodium soy sauce 1/4 teaspoon salt 1/2 teaspoon ground black pepper In 12-inch skillet, combine mushrooms, water, and 1 tablespoon butter. 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 dark green tops and set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes or until peas are heated through and liquid in pan returns to boiling, stirring occasionally. Stir in soy sauce, salt, and pepper. Add remaining 1 tablespoon butter, stirring until melted. Remove pan from heat and stir in reserved green onions; transfer to serving bowl. Makes 12 side-dish servings. Each serving : About 80 calories, 5g protein, 11g carbohydrate, 3g total fat (0g saturated), 3g fiber, 0mg cholesterol, 175mg sodium. Tip : You can clean and sauté the mushrooms the day before, then keep them, covered, in the refrigerator. Rewarm them in the skillet over medium heat before stirring in the chopped green onions and peas.
Wild Mushrooms and Peas Recipe

Wild Mushrooms and Peas Recipe

We stretch the mushroom flavor by adding inexpensive white mushrooms to our mix of oysters and shiitakes. Prep : 15 minutes Cook : 25 minutes
  • 2 packages (10 ounces each) sliced white mushrooms
  • 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/2-inch-thick slices
  • 8 ounces oyster mushrooms, tough ends trimmed and mushrooms separated into lobes
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 4 green onions
  • 1 package (16 ounces) frozen peas
  • 1 tablespoon lower-sodium soy sauce
  • 1/teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. In 12-inch skillet, combine mushrooms, water, and 1 tablespoon butter. Cover and cook on medium 10 minutes. Uncover and cook 15 minutes or until mushrooms are tender and browned, stirring occasionally.
  2. Meanwhile, finely chop white and pale green parts of green onions; thinly slice dark green tops and set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes or until peas are heated through and liquid in pan returns to boiling, stirring occasionally. Stir in soy sauce, salt, and pepper. Add remaining 1 tablespoon butter, stirring until melted. Remove pan from heat and stir in reserved green onions; transfer to serving bowl. Makes 12 side-dish servings.
Each serving : About 80 calories, 5g protein, 11g carbohydrate, 3g total fat (0g saturated), 3g fiber, 0mg cholesterol, 175mg sodium. Tip : You can clean and sauté the mushrooms the day before, then keep them, covered, in the refrigerator. Rewarm them in the skillet over medium heat before stirring in the chopped green onions and peas. are peas vegetables, dried field peas recipe, field peas recipe, frozen field peas recipe, peas and mushrooms indian recipe, peas and mushrooms italian, peas and mushrooms recipe, peas mushrooms pasta, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Wild Mushrooms and Peas Recipe

Article Categories : Holiday Celebrations

Wild Mushrooms and Peas Recipe

Wild Mushrooms and Peas Recipe

We stretch the mushroom flavor by adding inexpensive white mushrooms to our mix of oysters and shiitakes.

Prep : 15 minutes
Cook : 25 minutes

  • 2 packages (10 ounces each) sliced white mushrooms
  • 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/2-inch-thick slices
  • 8 ounces oyster mushrooms, tough ends trimmed and mushrooms separated into lobes
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 4 green onions
  • 1 package (16 ounces) frozen peas
  • 1 tablespoon lower-sodium soy sauce
  • 1/teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. In 12-inch skillet, combine mushrooms, water, and 1 tablespoon butter. Cover and cook on medium 10 minutes. Uncover and cook 15 minutes or until mushrooms are tender and browned, stirring occasionally.
  2. Meanwhile, finely chop white and pale green parts of green onions; thinly slice dark green tops and set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes or until peas are heated through and liquid in pan returns to boiling, stirring occasionally. Stir in soy sauce, salt, and pepper. Add remaining 1 tablespoon butter, stirring until melted. Remove pan from heat and stir in reserved green onions; transfer to serving bowl. Makes 12 side-dish servings.

Each serving : About 80 calories, 5g protein, 11g carbohydrate, 3g total fat (0g saturated), 3g fiber, 0mg cholesterol, 175mg sodium.

Tip : You can clean and sauté the mushrooms the day before, then keep them, covered, in the refrigerator. Rewarm them in the skillet over medium heat before stirring in the chopped green onions and peas.