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Sugar Snap Peas and Mushrooms in Wine Sauce Recipe

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Sugar Snap Peas and Mushrooms in Wine Sauce Recipe

© 2009 Peggy Trowbridge Filippone
The sauce is slightly sweet from the onions and reduced wine, the perfect accompaniment to the colorful crisp tender sugar snap peas, mushrooms, and carrots. Pretty on the plate and a delight to the palate. If you cannot find sugar snap peas, you may substitute green beans or snow peas with equal success. Recipe is easily doubled or tripled.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1/4 cup (4 Tablespoons or 1/2 stick) butter
  • 1/2 large sweet onion, sliced and separated into rings
  • 1/2 pound (8 ounces) fresh cremini mushrooms, cut in half
  • 2 cloves garlic, pressed
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 large carrot, peeled and cut into thin sticks
  • 1/2 pound fresh sugar snap peas

Preparation:

Melt butter in a large saucepan. Add sweet onions, mushrooms, garlic, and salt and cook, stirring often, until onions are translucent and mushrooms release their liquid, about 5 minutes.

Add white wine and cook 1 minute, stirring to get any browned bits from the bottom of the pan. Then add chicken broth, julienned carrots, and sugar snap peas. Cover and simmer an additional 5 minutes or until vegetables are crisp tender. Taste for seasoning and serve.

Yield: 4 servings

Sugar Snap Peas and Mushrooms in Wine Sauce Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.

User Reviews

 4 out of 5
Add more flavor simply, Member SicilainSal

I liked the combo in appearance and texture but it lacked flavor. Adding a sprinkle of grated Romano fixed it perfectly. Just add at serving or pass the cheese.

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