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Fairy Ring Mushrooms with Spring Peas in Cream
Preparation info
- Serves
2 to 3
as a side dish - Difficulty
Easy
Appears in
Published 2001
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 ½ pound
Method
- 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.
- 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
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