TOTAL TIME: 30 MIN | SERVINGS: 4
1/2 pound oyster mushrooms (cut into 1-inch pieces), salt, 1 minced shallot
1/4 cup canola oil, 1 pound sugar snap peas (strings discarded)
1/2 cup dry sherry, 1/2 cup heavy cream, 1 tablespoon fresh lemon juice
In a large skillet, heat 2 tablespoons of the oil Add mushrooms and a pinch of salt. Cook stirring occasionally, until the mushrooms are browned and crisp (7 min). Add the shallot and the rest of the oil and cook until the shallot is softened ( 2 min). Add the snap peas to the skillet (stir, 1 min). Add the sherry and simmer until reduced by half (3 min). Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce 3 min). Add lemon juice and pinch of salt. Transfer to a platter, garnish with lemon zest.
Pair this dish with a crisp, citrusy white.