CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
SNAP PEAS 'N' MUSHROOMS
It takes mere minutes to stir up this four-ingredient side dish, a nice change of pace from your usual green vegetable. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
Nutrition Facts :
MUSHROOM PEAS CURRY (BATANI CURRY)
Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.
Provided by Dassana Amit
Categories Main Course
Time 45m
Number Of Ingredients 23
Steps:
- Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
- Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
- Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
- In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
- Then add the cumin seeds, fenugreek seeds and urad dal.
- Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
- Now, add chopped onions. Sauté the onions stirring often till light golden.
- Add the ginger-garlic paste or crushed ginger-garlic.
- Fry till the raw aroma of the ginger-garlic goes away.
- Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
- Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
- Add the cashewnut-coconut paste and the curry leaves.
- Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
- Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
- Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
- Serve the curry hot, garnished with some chopped coriander leaves.
Nutrition Facts : Calories 256 kcal, Carbohydrate 17 g, Protein 6 g, Fat 19 g, SaturatedFat 7 g, Sodium 780 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
- ad salt and pepper to taste.
- ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
- serve with your favorite protein or on its own with buttered french bread.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
MUSHROOM AND PEA CURRY
This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.
Provided by Sackville
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, until very hot.
- Add the cumin seeds and sizzle for 10 seconds.
- Add the garlic, mushrooms, ginger and chillies.
- Cook, stirring until the mushrooms turn silken.
- Put in the ground coriander and garam masala and stir for 30 seconds.
- Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
- Stir well, bring to a boil.
- Cover and simmer for five minutes.
- Stir in the sour cream and cook gently for one more minute.
- Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.
SAUTEED PEAS WITH MUSHROOMS AND GARLIC
This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet.
- Add mushrooms and garlic.
- Saute until mushrooms are tender, about 5 minutes.
- Add frozen peas and stir to coat.
- Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
- Salt and pepper to taste.
MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
SWEET PEAS AND MUSHROOMS
This recipe is so simply and so yummy! I make it to go with traditional family dinners and my kids and dh love it. My kids pick out the onions and mushrooms (hey you can't win them all, right?), but like the flavor of the sweet peas. This is originally from a Taste of Home yearbook.
Provided by angie_pangie
Categories Lentil
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook peas according to package directions; drain.
- Meanwhile, in a skillet, sauté mushrooms and onion in butter until onion is crisp-tender.
- Stir in sugar, salt, pepper and peas.
- Cover and cook until heated through.
Nutrition Facts : Calories 117.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 419.2, Carbohydrate 12.2, Fiber 3.5, Sugar 5.4, Protein 4.4
More about "curried snap peas and mushrooms food"
CURRIED CHICKPEAS {BUDGET-FRIENDLY DISH} - SPEND WITH …
From spendwithpennies.com
MUSHROOM WITH PEAS - MANJULA'S KITCHEN - INDIAN …
From manjulaskitchen.com
15-MINUTE CURRY WITH CHICKEN AND PEAS - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 2Difficulty Easy
SCORCHED SUGAR SNAP PEAS AND BURRATA SALAD RECIPE - REAL SIMPLE
From realsimple.com
GREEN CURRY SOUP WITH SHRIMP, MUSHROOMS AND SNAP PEAS
From bevcooks.com
SUGAR SNAP PEA AND MUSHROOM SAUTé RECIPE | MYRECIPES
From myrecipes.com
QUICK-COOKING FREEKEH, SNAP PEAS AND MUSHROOMS MAKE A HEARTY …
From washingtonpost.com
MATAR MUSHROOM | MUTTER MUSHROOM - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CURRIED SHRIMP WITH SUGAR SNAP PEAS | MCCORMICK
From mccormick.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
THE WORST TRIGGER FOODS FOR IBS SYMPTOMS - VERYWELL …
From verywellhealth.com
GARLIC SNOW PEAS WITH MUSHROOMS - SPEND WITH PENNIES
From spendwithpennies.com
CHETNA MAKAN’S FOUR EASY CURRY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
CURRIED QUINOA WITH BLUEBERRIES AND SNAP PEAS - VEGETARIAN TIMES
From vegetariantimes.com
SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM - FOOD …
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love