Shiitake Mushrooms And Sugar Snap Peas Food

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

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

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS

Steps:

• In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
• Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.

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.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS

Steps:

• Preheat oven to 200 degrees.
• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper.
• Add 2 tablespoons oil to the skillet.
• Dredge 2 chicken cutlets in flour and place in the skillet.
• Cook until golden, about 2 minutes per side.
• Transfer chicken to a baking dish.
• Repeat with other 2 pieces of chicken.
• Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
• Add butter to the hot skillet.
• Add the mushrooms and green onions.
• Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
• Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
• Cook until the liquid is reduced by about 1/2, about 3 minutes.
• Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
• Stir in the snap peas and heat through.
• Season with salt and pepper.
• Serve the chicken topped with the creamy vegetables.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST

Steps:

• To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
• To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
• Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
• When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
• Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
• In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.

SCALLOP AND SHIITAKE STIR-FRY

Steps:

• Cut each scallop in half and each coral into three pieces.
• Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
• Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
• spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
• Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.

CHICKEN WITH SNAP PEAS AND SHIITAKES

Steps:

• Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.