Spring Peas and Mushrooms Recipe

Servings: 6-8

Get the Pan!

A side dish for meats, chicken, and pasta.  Edible flowers (in supermarket fresh-cut herb section) add color, taste, and nutrition.




1 cup chicken broth

1 tablespoon olive oil

2 cloves garlic, minced

2 spring onions, finely chopped

1 pound mix white & brown mushrooms, trim stems short

1 pound exotic mushroom mix, remove any tough stems

2 tablespoons butter

½ teaspoon salt, ¼ teaspoon pepper

½ cup fresh (or frozen) peas

¼ cup heavy cream

1 tablespoon dried herb mix of choice Handful edible flower mix


Spring Peas and Mushrooms in a pan.
[Click for larger image] 


In a large 2-handled skillet with Teflon™ nonstick coating, boil the broth over medium; reduce; reserve in a bowl. Return pan to stove with oil. Sauté lightly garlic and onions. Cut mushrooms in quarters; some in half. Add butter and cook 6 minutes to brown lightly with a seasoning of s&p. Add, peas, cream, herbs, reserved broth. Cook 3-4 minutes; liquid will reduce. Garnish with the flowers and bring pan warm, right to the table to serve.