© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

“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. Slideshow: More Vegetable Side Dishes

How to Make It

Step 1    

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.

Step 2    

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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