Sugar snap peas were developed Dr. Calvin Lamborn in the late 1960s when he crossed shelling peas with sugar peas and developed a sweet pea with an edible pod. Today nearly all peas are sold canned or frozen, and fresh peas are usually only available for a short time before summer temperatures get too hot. If you can find them, prepare this sugar snap pea recipe with fresh mushrooms and peas rather than frozen. Either way, it will be delicious as an accompaniment to your main course.
Things You'll Need
3/4 pound sugar-snap peas
1/2 pound mushrooms
1 tablespoon butter
1 tablespoon olive oil
Place a large pot of salted water on the stove and bring the water to a boil. While the water is heating up, string the peas by pinching off the crowned end of the bean, and without letting go, pulling down the length of the bean. The tip should snap off, and then you can take out the fibrous string in the interior.
Add the peas to the boiling water and cook for about 5 minutes. You will know they are ready when you pull one out and it is tender. Drain the peas and return to the pot.
Heat up the olive oil and butter in a large skillet on medium heat and add sliced mushrooms. Allow them to cook for about 10 minutes, stirring frequently. Once all the liquid has evaporated off, add the peas, and salt and pepper to your preference.
Stir fry for 2 or 3 minutes, but no longer, as peas are easily overcooked. Remove from the heat and add 2 teaspoons of fresh squeezed lemon juice just prior to serving.
Select fresh sugar snap peas by looking for those that are most plump. If you can only find thin pods, you will need to cook them a little longer.