Best 10 Snap Peas N Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Snap peas n mushrooms" is a delectable culinary combination that tantalizes taste buds with its vibrant flavors and textures. Whether you seek a quick and easy side dish or a hearty main course, this versatile duo offers endless possibilities. From stir-fries and salads to pasta dishes and soups, the crispness of snap peas and the earthy umami of mushrooms harmonize beautifully, creating a symphony of flavors that will leave you craving more. In this article, we'll explore a collection of mouthwatering recipes that showcase the best of "snap peas n mushrooms," providing you with step-by-step instructions and helpful tips to ensure culinary success.

Let's cook with our recipes!

SNAP PEAS 'N' MUSHROOMS



Snap Peas 'n' Mushrooms image

One of our favorite vegetables are sugar snap peas and this looks like a great and easy way to fix them. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb fresh sugar snap pea
8 medium fresh mushrooms, sliced
1 tablespoon canola oil
1 tablespoon teriyaki sauce

Steps:

  • In skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
  • Serve immediately.

SUGAR SNAP PEAS & MUSHROOMS



Sugar Snap Peas & Mushrooms image

Snap Peas and mushrooms with an Asian Flair!! A favorite side dish for my family. Please note that the Sesame Ginger Salad Dressing I used for this recipe is actually Asian Silk Salad Spritzer made by Wishbone. Enjoy!

Provided by Jamey

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb sugar snap pea
4 ounces fresh mushrooms, sliced
1 tablespoon toasted sesame oil
3 tablespoons teriyaki sauce
1 tablespoon soy sauce
3 tablespoons sesame ginger salad dressing

Steps:

  • In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
  • Add the peas and mushrooms and stir-fry until crisp-tender.
  • Serve Immediately.

Nutrition Facts : Calories 70.6, Fat 3.7, SaturatedFat 0.5, Sodium 770.9, Carbohydrate 7.9, Fiber 2.2, Sugar 3.2, Protein 3.3

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS



Chicken with Creamy Mushrooms and Snap Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 chicken cutlets (about 1 1/4 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
All-purpose flour, for dredging
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms (button, cremini, shiitake or a combination), quartered
1 1/4 cups low-sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Steps:

  • Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
  • Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams

SNAP PEAS 'N' MUSHROOMS



Snap Peas 'n' Mushrooms image

It takes mere minutes to stir up this four-ingredient side dish, a nice change of pace from your usual green vegetable. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1/2 pound fresh sugar snap peas
1-3/4 cups sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon reduced-sodium teriyaki sauce

Steps:

  • In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

Nutrition Facts :

HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS



Herbed Chicken with Snap Peas and Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
1 teaspoon finely grated lemon zest
Kosher salt
4 small skinless, boneless chicken breasts (about 6 ounces each)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
8 ounces sliced white mushrooms
8 ounces stemmed, sliced shiitake mushrooms
1 pound sugar snap peas, trimmed
1 shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
  • Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
  • Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.

Nutrition Facts : Calories 406 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 116 milligrams, Sodium 456 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 40 grams

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST



Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h45m

Yield About 4 servings

Number Of Ingredients 13

8 whole scallions, plus 1 scallion sliced as thinly as possible
1/2 cup milk
2 large eggs, lightly beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons melted unsalted butter
Grated zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 pound sugar snap peas, trimmed and strings removed, cut on bias into 1/2-inch pieces (about 2 cups)
1/2 pound shiitake mushrooms, stems discarded, tops cut into 1/4-inch slices
Juice of 1 lemon
Zest of 1/2 lemon, cut into very thin strips
Kosher salt to taste

Steps:

  • To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
  • To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
  • Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
  • When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
  • Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams

PEAS WITH MUSHROOMS



Peas with Mushrooms image

This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

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.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS



Shiitake Mushrooms and Sugar-Snap Peas image

Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 15m

Number Of Ingredients 7

2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
2 teaspoons light-brown sugar
1/4 cup sake, dry sherry, or white wine
2 tablespoons shoyu or other natural soy sauce
1 pound sugar-snap peas or snow peas, strings removed

Steps:

  • In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
  • Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 148 g, Fat 4 g, Fiber 4 g, Protein 4 g

CINNAMON SUGAR SNAP PEAS



Cinnamon Sugar Snap Peas image

I was trying to get a little creative in the kitchen the other night and stumbled across this combination that ended up tasting really great! Although my 2 year-old is still on the fence (as she is with most green veggies), my husband and I loved them. A very easy and inexpensive way to dress up your sugar snaps! Serve immediately or at room temperature.

Provided by eandjanda

Categories     Side Dish

Time 9m

Yield 2

Number Of Ingredients 5

1 (8 ounce) package sugar snap peas
1 teaspoon olive oil, or to taste
sea salt and freshly ground black pepper to taste
½ teaspoon ground cinnamon, or to taste
½ teaspoon white sugar, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
  • Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 11.1 g, Fat 2.4 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 160.1 mg, Sugar 1.1 g

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

Tips:

  • Choose the right snap peas: Look for snap peas that are bright green and have a crisp texture. Avoid peas that are yellowed or have brown spots.
  • Prep the snap peas properly: Before cooking, remove the tough strings from the sides of the snap peas. You can do this by pinching the end of the pea and pulling it down the length of the pea.
  • Don't overcook the snap peas: Snap peas are best when they are cooked quickly and still have a bit of a crunch. Overcooking will make them mushy.
  • Use a variety of cooking methods: Snap peas can be stir-fried, sautéed, roasted, or grilled. Each cooking method will give the peas a different flavor and texture.
  • Add snap peas to your favorite dishes: Snap peas are a great addition to salads, stir-fries, soups, and pasta dishes.

Conclusion:

Snap peas are a delicious and versatile vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber. By following these tips, you can cook snap peas to perfection and enjoy their delicious flavor.

Related Topics