Ingredients

The following ingredients have 8 Servings
  • 32 ounces sugar snap peas (- tough strings removed)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup loosely packed chopped fresh mint leaves
  • 1/2 teaspoon pepper
  • 16 ounces button mushrooms (- sliced)

Instruction

  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice water.
  • Add the peas to the boiling water and bring back to a boil.
  • Continue boiling until peas turn bright green, about 30 seconds.
  • Drain and immediately plunge into the ice water.
  • Let stand to thoroughly chill, about 5 minutes.
  • Drain and spread peas out on paper towels to dry.
  • This next little step is where my recipe veers from All You Magazine - it is the mushrooms.
  • In a large skillet add the olive oil and turn to medium high heat.
  • Saute the mushrooms for about 10 minutes.
  • Then take the pan off the burner.
  • You can be doing this while your snap peas are cooling and drying.
  • Just before serving, add the peas to the pan with the mushrooms.
  • Also add the mint and pepper and 1 teaspoon of salt.
  • Cook, stirring often, until warmed through, about 2 minutes.
  • Serve warm.