Sherried shiitake mushrooms
Chatelaine
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* PLUS Cooking time: 12 minutes
Ingredients
-
2 tbsp
butter
-
2 tbsp
water
-
1
large
shallot
, finely chopped, or 2 garlic cloves, minced
-
500 g
fresh shiitake or oyster
mushrooms
-
250 g
sugar snap peas
, or snow peas
-
1/2 tsp
salt
-
3 tbsp
dry
sherry
Instructions
- In a large, wide frying pan set over low heat, melt 1 tablespoon (15 mL) butter with water. Add shallot. Cook, stirring often, until soft, about 8 minutes. Meanwhile, trim tough ends from mushroom stems. Discard. Slice or tear mushrooms in half. If using oyster mushrooms, leave small ones whole. They should now measure about 8 cups (2 L). Add remaining butter to pan. Increase heat to medium. Add mushrooms and peas. Sprinkle in salt. Stir in sherry. Cook, stirring often, until mushrooms are tender and peas are tender-crisp, about 5 minutes.
Nutrition (per serving)
- Calories
- 115,
- Protein
- 5.2 g,
- Carbohydrates
- 9.7 g,
- Fat
- 6.3 g,
- Fibre
- 3.5 g,
- Sodium
- 373 mg.