Pea and Mushroom Sauté with Mint
Servings: 8 servings
Ingredients
- 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
- 1/2 pound maitake mushrooms chanterelle or other mushroom of choice, cut into bite-size pieces
- 3 1/2 cups fresh or frozen/defrosted peas
- 2 teaspoons sea salt
- freshly ground black pepper to taste, I usually add quite a bit
- 1/4 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
Instructions
- 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.
- Add the peas, salt and pepper and saute an additional 4-5 minutes.
- Remove from the heat and stir in the mint. Drizzle with truffle oil, if using. Taste for seasoning and serve immediately.
Notes
Leftovers are delicious in a frittata with or without goat cheese.