Pea and Mushroom Sauté with Mint
Serves: 8 servings
  • 3 Tablespoons unrefined olive oil or a combination of olive oil and ghee or olive oil and unsalted butter
  • 1 pound shiitake mushrooms, stems removed, caps wiped clean with a damp paper towel and sliced
  • ½ pound maitake mushrooms, chanterelle or other mushroom of choice, cut into bite-size pieces
  • 3½ cups fresh or frozen/defrosted peas
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste (I usually add quite a bit)
  • ¼ cup chopped fresh mint leaves
  • a drizzle of truffle oil (optional)
  • other additions, if desired: crushed red pepper, fresh thyme leaves instead of mint, dollops of Kite Hill almond milk chive "cream cheese," a drop or two of hot sauce
  1. Warm oil in a large skillet over medium heat. Add the mushrooms and allow to sit undisturbed for a few minutes or until golden brown on the underside. Saute until softened, another 3-4 minutes.
  2. Add the peas, salt and pepper and saute an additional 4-5 minutes.
  3. Remove from the heat and stir in the mint. Drizzle with truffle oil, if using. Taste for seasoning and serve immediately.
Leftovers are delicious in a frittata with or without goat cheese.
Recipe by Pamela Salzman at