RCI-VG.004.1367.001
Sugar Snap Peas with Mushrooms
.
Prep135 min
Cook30 min
Total165 min
Servings4
Difficultyintermediate
Ingredients
- 1 ½ tsp
- Tbs. dried minced garlic1 unit
- medium-sized sweet Onion such as Vidalia or Maui1 unitchopped
- shallots2 largeminced
- red bell pepper1 largecut into 2-inch strips
- portobello Mushrooms6 ozdiced
- lb. fresh sugar snap or snow peas2 unittrimmed
- 3 unit
- 1 ½ tsp
- 1/3 cup
Method
1
Preheat your broiler or oven to 425°F (220°C). Place the red bell pepper on a baking sheet and roast, turning occasionally, until the skin is charred and blistered on all sides.
15 minutes
2
Transfer the roasted pepper to a bowl, cover with plastic wrap, and let it steam. Once cool enough to handle, peel off the charred skin, remove the seeds, and slice the flesh into thin strips.
10 minutes
3
Trim and clean the portobello mushrooms, then slice them into thick, even strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sauté the mushrooms until golden and tender.
8 minutes
4
Add the thinly sliced shallots to the skillet with the mushrooms and cook, stirring occasionally, until the shallots are softened and lightly caramelized.
4 minutes
5
Blanch the sugar snap peas in a pot of salted boiling water for 1 to 2 minutes until bright green and just tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking.
3 minutes
6
In a small bowl, whisk together the lemon juice, a drizzle of olive oil, and fresh or dried marjoram to form the vinaigrette. Season with salt and pepper to taste.
2 minutes
7
Drain the snap peas and combine them in a large serving bowl with the sautéed mushrooms and shallots and the roasted red pepper strips. Pour the lemon-marjoram vinaigrette over the vegetables and toss gently to coat.
2 minutes
8
Sprinkle the dish with sesame seeds and finish with a light drizzle of olive oil. Serve warm or at room temperature.