Elizabeth Schneider

Fairy Ring Mushrooms with Spring Peas in Cream

Preparation info
  • Serves

    2 to 3

    as a side dish
    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Shiny and succulent caps, deeply mushroomy, are brightened and sweetened by fresh peas. Although rich, the dish is not heavy, the cream plumping and smoothing the vegetables rather than becoming a thick sauce. Spoon alongside halibut, cod, or scallops.

Ingredients

  • About ½ pound fresh peas in the pod
  • ½ pound fairy ring mushrooms

Method

  1. Shell peas (to make about ½ cup). If mushrooms are very small, snip off stems and leave caps whole. If more than a mouthful, halve or quarter caps, then cut off stems. Quickly dip in and out of a bowl of water.
  2. Heat cream, salt, and nutmeg in medium skillet with tight-fitting cover. Add mushrooms and toss. Cover and simmer gently until cream and juices thicken