Peapodswithfreshmushrooms Recipes

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

Steps:

• Cook frozen peas according to package directions; set aside and keep warm.
• Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
• Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
• Add seasonings and continue stirring until sauce is thickened and smooth.
• Add cooked peas to sauce in pan and heat through.
• Serve.

Steps:

• Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. , Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.

Steps:

• Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
• Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
• Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.

Steps:

• Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
• Drain bamboo shoots, water chestnuts and mushrooms.
• Preheat wok, on high and add oil.
• Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
• Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
• Stir in bouillon mixture and continue cooking until thickened and bubbly.
• Remove to serving platter and garnish with cashew nuts if desired.

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
• Add marjoram, salt, pepper and nutmeg; mix well.
• Add peas and heat through.

Steps:

• Cook fettuccine as label directs.
• While it's cooking, heat olive oil over medium heat in large saute pan.
• Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
• Add Alfredo sauce and peas to mushroom and garlic; heat through.
• Add 1 cup Romano cheese; stir to combine.
• Drain fettuccine.
• In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
• Season with salt and pepper to taste.
• Serve hot with remaining Romano.

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.