Sauteed Peas With Mushrooms And Garlic Food

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

SAUTEED SUGAR SNAP PEAS WITH MUSHROOMS

Steps:

• Heat a saute pan over medium heat. Add olive oil. Season mushrooms with salt and saute in olive oil until soft, about 5 minutes.
• While mushrooms are cooking, bring a small pot of water to a boil. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Take sugar snap peas out of the water with a slotted spoon and toss them with the mushrooms in the pan, 1 to 2 minutes. Season with salt and serve immediately.

SAUTEED MUSHROOMS W/ONIONS PEPPERS & SWEET PEAS

Steps:

• 1. Microwave peas or cook on stove top according to package directions.
• 2. Heat coconut oil in large skillet over medium high heat.
• 3. Add chopped onions, peppers & spices and stir to blend.
• 4. Add sliced mushrooms & cook until vegetables are tender and transparent about 5-7 minutes or so. Add cooked peas to skillet stir to blend.
• 5. Remove from heat add to serving bowl and serve while still hot. Add butter if desired. That adds extra calories, so I didn't add any.

PEA TENDRILS WITH CRIMINI MUSHROOMS AND LEEKS

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.

PEAS WITH SHALLOTS, MUSHROOMS AND TARRAGON

Steps:

• In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallots and cook 3-5 minutes until softened and slightly translucent. Do not brown.
• Transfer shallots to a small bowl.
• Add remaining tablespoon of olive oil to the pan and increase heat to medium high. Add mushrooms and sauté until mushrooms are browned and have given off their liquid, about 5-7 minutes. Transfer mushrooms to the shallot bowl.
• Return pan to heat and add frozen peas and broth (or whichever liquid you're using). Heat over medium high heat, until broth boils and peas are heated through. Remove peas from heat and stir in the shallots and mushrooms to combine. Add the tarragon and thyme, butter and about 1/2 teaspoon of lemon zest. Toss to combine. Season to taste with salt and pepper. Add more lemon zest if you like. Serve.

SAUTEED PEAS AND CELERY

Steps:

• Heat oil in skillet on med, add onions, cook until soft.
• Add celery, cook until crisp tender.
• Increase heat to med hi, add peas.
• Cook until peas are heated through (about 6 minutes).
• Stir in celery leaves, salt and pepper.

PEAS, MUSHROOMS & ONIONS

Steps:

• Add unsalted butter, onions, garlic, mushrooms, salt and fresh ground black pepper to a deep pan and sauté over medium heat for 15 minutes.
• Add Worcestershire sauce and peas to the pan and cook for 5 more minutes.
• Serve warm and enjoy!

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

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.

SAUTéED MUSHROOMS ONIONS & PEAS

Steps:

• 1Cut the onions in half and then slice into thin half moons.Thinly slice the garlic.Wash mushrooms, remove the woody part of the stems, and chop into quarters.Sauté the onions on medium heat with ghee and olive oil until translucent (about 5-7 min). Covering the pan will speed up the process. Stir occasionally so that don't burn.Add the garlic and sauté for a minute or so until fragrant.Add the mushrooms and seasoning to the pan. Stir to combine.Cook until the mushrooms have browned and any liquid has evaporated (about 5-8 minutes).Add peas and stir until heated through.

SAUTéED SUGAR SNAP PEAS WITH MUSHROOMS AND BACON

Steps:

• In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
• Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
• Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.

PEA SHOOTS SAUTEED WITH GARLIC AND GINGER

Steps:

• In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

GARLIC SNOW PEAS WITH MUSHROOMS

Steps:

• Rinse peas and dab dry. Break off the tips of the peas and pull the strings.
• Heat butter in a non-stick skillet over medium high heat. Add peas, mushrooms and broth. Cook 3-4 minutes or until broth evaporates and vegetables are tender crisp.
• Stir in garlic and cook until fragrant, 1 minute more.