STEWED ENGLISH PEAS with MUSHROOMS-recipe
STEWED ENGLISH PEAS with MUSHROOMS-recipe
To keep the fresh summer peas really green, you need to blanch and shock them in ice water
STEWED ENGLISH PEAS & MUSHROOMS
Servings 4 serves
Calories 250kcal
Ingredients
- 8 ounces small button mushrooms
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 large shallot chopped
- 8 ounces whole pearl onions peeled, or thawed frozen pearl onions
- ½ cup white wine
- 2 cups water 1 cup only if using frozen pearl onions
- 1 large sprig thyme
- 10 ounces shelled English peas blanched for 1 minute in boiling water, then shocked in an ice water bath, and drained
- 20 leaves fresh mint
- ¼ cup small picked sprigs dill
- 2 whole scallions thinly sliced
- Kosher salt and cracked black pepper
- 1 Juice of 1 lemon
Instructions
- Rinse the mushrooms in a bowl of cold water, swishing them around. Immediately drain and spread on a towel. (If they’re larger than bite-size, halve or quarter them.)
- In a braising pan or large, heavy skillet, warm the olive oil. Add and sauté the shallot until just softened, then add the mushrooms and pan-roast until slightly golden, shaking the pan. Add the pearl onions and cook for a minute, then deglaze the pan with the white wine. Add the appropriate amount of water and the thyme, and bring to a boil. Reduce the heat, cover the pan, and simmer gently over low heat until the onions are soft, 15 to 20 minutes (5 to 10 minutes if using frozen pearl onions). Check occasionally and add a little more water if it’s all evaporated. Season with kosher salt and pepper.
- In a bowl, fold the peas and mushroom–pearl onion mixture together. Add the mint, dill, and scallions, and drizzle liberally with extra-virgin olive oil. Toss, season generously with sea salt and cracked pepper, and squeeze the lemon juice over the top. Toss again.
Video
Notes
To keep the fresh summer peas really green, you need to blanch and shock them in ice water. If you have a pasta strainer insert, it’s perfect for the peas because you can get them quickly into the ice water and keep that beautiful bright color and flavor and prevent them from becoming mushy. I prefer a light and fruity olive oil for this dish, rather than the full-bodied Greek olive oil I normally use.
If you make this dish in the winter, you can use it with frozen petits pois and even add a little tomato paste and cinnamon—a very different dish but perfect for cool weather.
If you make this dish in the winter, you can use it with frozen petits pois and even add a little tomato paste and cinnamon—a very different dish but perfect for cool weather.
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Perfect mediterranean cuisine!