Snap peas have a bad reputation for being boring, but this recipe takes snap peas to the next level. This recipe incorporates a variety of flavors for a easy side dish that everyone will love.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
If using dried morels, soak them in hot water at least 30 minutes; add a splash of sherry if you have it. Rinse fresh or rehydrated morels to remove any grit, then pat them dry.
Instructions
Soak dried morels in hot water to cover for at least 30 minutes. Gently rinse fresh or dried morels to remove grit. Leave small morels whole, but halve or quarter large ones. Pat them dry with paper towels. (This can be done up to a day ahead; cover and chill.)
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 2 minutes. Add peas; sauté until peas turn bright green and begin to soften, about 3 minutes. Stir in jicama and scallions; cook 1 minute. Season sauté with salt and pepper.
Stringing sugar snap peas makes them less chewy. Just snap the tip with your fingers and give the tab a pull like a zipper.
Rehydrate dried morels with very hot water. Adding a little sherry will enhance the nutty flavor of the mushrooms.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 88
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 9mg 0%
% Daily Value*
Carbs 9g 3%
Fiber 3g 12%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
