Upscale Peas With Mushrooms And Thyme Recipes

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
• Sprinkle with salt, pepper and thyme. Serve immediately.

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Steps:

• In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

Steps:

• Heat oil in 12" skiller over medium high heat until simmering. Add mushrooms and ccok til light golden brow, stirring frequently until softened, about 3-5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Stir in peas, broth and sugar. Cover and cook until pears are bright green and just heated through, stirring halfway, until heated through, 3-6 minutes. Add thyme and butter until incorporated. Remove from heat, stir in lemon juice. Add salt and pepper to taste and serve immediately.

Steps:

• In a large skillet, heat oil over medium heat.
• Add mushrooms and cook 2 minutes, stir occasionally.
• Add onions to mushrooms in skillet; cook about 3 more minutes. Stir occasionally.
• Stir in peas and cook 3-4 minutes until peas are tender. Stir occasionally.
• Sprinkle with salt, pepper, and thyme.
• Place in serving dish and garnish with fresh thyme.
• Serve immediately.

Steps:

• Dough:
• Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
• Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
• Mushroom gravy:
• Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
• Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
• Assembly:
• Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool.
• Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme.
• Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
• Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes.
• Do Ahead
• Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.

Steps:

• Rinse mushrooms in a bowl of cold water, drain and spread on a towel until dry. If they are larger than bite size, halve or quarter them. In a braising pan or large, heavy skillet over medium heat, warm olive oil. Add shallot and sauté until just softened, then add mushrooms and cook until slightly golden, shaking pan, about 5 to 7 minutes.
• Add pearl onions and cook for a minute, then deglaze pan with white wine. Add 2 cups water (one cup if using frozen onions) and the thyme, and bring to a boil. Reduce heat, cover pan and simmer gently over low heat until onions are soft, 10 to 20 minutes if using fresh, 5 to 10 minutes if using frozen. Check occasionally and add a little water if needed. Season with kosher salt and pepper.
• When sauce has almost completely reduced, add mint, dill and scallions and stir for 30 seconds. Add peas and stir for 30 seconds to 1 minute, until peas are bright green and warmed through. Drizzle liberally with olive oil. Season with salt and pepper to taste, and squeeze lemon juice over top. Toss again and serve.

Steps:

• Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
• Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

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.