“There’s something about the sherry and the cream and the sautéed mushrooms that has the power to draw other ingredients in,” says chef Ashley Christensen about this supereasy, two-step dish.
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1/4 cup canola oil
1/2 pound oyster mushrooms, cut into 1-inch pieces
1 shallot, minced
1 pound sugar snap peas, strings discarded, halved lengthwise on the bias
1/2 cup dry sherry
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Finely grated lemon zest, for garnish
How to Make It
In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute.
Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to a platter, garnish with finely grated lemon zest and serve.
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