Monday, July 8, 2013

Peas, Mushrooms, and Celery

I usually think of this as a fall or winter side dish, but surprised myself by serving it warm as a side on a hot summer evening. Changing up the spices makes veggies seasonal. I served this with salmon, but it would be equally good with any kind of meat or chicken dish.


1 Tbs butter
1 Tbs olive oil
1 cup sliced mushrooms
1/4 cup sliced green onions, both white and green parts
1/2 cup sliced celery
1/2 cup white wine
1/2 cup chicken or vegetable stock
1 cup frozen peas
2 Tbs chopped fresh herbs, parsley or thyme
1/4 tsp sea salt


Heat the butter and olive oil in a sauté pan. Add the mushrooms and cook for about 3 minutes. Add the green onions and celery and cook for an additional 2 minutes. Add the wine, stock, and peas and continue to cook until the peas turn bright green and the stock begins to thicken, about another 2 to 3 minutes. Season with fresh herbs, taste, then add salt as necessary.

Stealthy Cooking Tip: This mixture makes peas the center of attention. Add this to your meal when you want an additional green veggie with some presence!

No comments: