Monday, June 15, 2009

Mushrooms, Peas and Herbs for Spring

Our first CSA box this year held a nice surprise, oyster mushrooms. I decided to take a very light hand with the recipe for these.

1/2 lb. fresh mushrooms
1 medium shallot, diced
1/2 cup fresh shelled peas (or frozen)
1/4 cup tarragon leaves
2 tbs. butter
1 oz. cognac
1 oz. Parmesan (enough to grate over the top of the dish)
salt and pepper to taste
1/2 cooked linguine

Melt the butter in a skillet. Add the shallot and cook one minute. Add the mushrooms and cook another five minutes. Add the peas. Cook another 2 minutes. Add cognac, let liquid get absorbed, about another minute. Finish with salt, pepper, and the fresh tarragon. Toss with the pasta and grate the cheese over the top.


Rumela said...

Great recipe!! The combination is truly fascinating. Mushrooms, peas and herbs for spring all are nutritious and good for health. So a threesome combination is likely to be tasty and healthy alike.

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