Sugar Snap Peas Recipe & Sauteed Mushrooms

Sugar Snap Peas with Sauteed Mushrooms is a refreshing new side dish. It's healthy to the max and takes a mere 20 minutes. There are only 5 ingredients in this recipe for sugar snap peas.

Sugar Snap Peas with Mushrooms and Mint is the perfect side dish. I don't know why but I always forget about sugar snap peas.

At our local grocery store, they come packaged over by the lettuce. All ready to go!

I must be so enamored with all the varieties of lettuce that my eyes jump over the sugar snaps. Not anymore!

It is ingrained in my memory and that sweet little veggie is going to make it into our house on a regular basis.

They are equally good fresh or cooked which makes this vegetable extremely versatile.

💭 Prep and fun facts

• This is where some of the prep time comes in. With your fingertips, pinch the stem end of the pea and pull down to remove the string. Discard.
• Their name is very descriptive. They're sweet and they're snappy.
• Eat the whole thing and that's a lot of fiber.
• Any recipe for sugar snap peas is a simple one. They are just so darn easy to work with and taste so good.
• They are a powerful antioxidant and have immune system building Vitamin C.
• If you grow legumes you're also improving the soil. They are great to rotate in between other crops.
• Sugar snap peas are great in helping a person to lose weight. They're non-starchy veggie so eat up!

🥘 Ingredients

• Sugar snap peas - are the main ingredient for flavor and are full of fiber.
• Extra virgin olive oil - adds flavor and aids in sauteeing.
• Fresh mint leaves - just seem to be made to go with peas.
• Pepper - adds a bit of contrasting spice.
• Button mushrooms - are the perfect earthy tasting foil.

🔪 Instructions

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Add the peas to the boiling water and bring back to a boil.
• Continue boiling until peas turn bright green, about 30 seconds.
• Drain and immediately plunge into the ice water.
• Let stand to thoroughly chill, about 5 minutes.
• Drain and spread peas out on paper towels to dry.

• Start the mushrooms first and it will save minutes.
• In a large skillet add the olive oil and turn to medium high heat.
• Saute the mushrooms for about 10 minutes.
• Then take the pan off the burner.

• You can be doing this while your snap peas are cooling and drying.
• Just before serving, add the peas to the pan with the mushrooms.
• Also, add the mint and pepper and 1 teaspoon of salt.

• Cook, stirring often until warmed through, about 2 minutes.
• Serve warm.

📖 Sweet veggie side dishes

• Sweet flavored veggies can be a great foil to many main dishes. Besides the sugar snap peas, these recipes listed here are stars.
• Fried Corn Southern Style is another recipe you should put on your repeat list.
• Another irresistible side dish is Braised Carrots that have been rolled cut.
• Mildly sweet and a wonderful cool side is Homemade Coleslaw. It is easy, fresh, and unique.

Grab yourself a bag or pound and have a great side dish that will enhance many of your dinners.

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If you take a photo of your sweet and snappy snap peas I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Sugar Snap Peas with Mint

Ginny McMeans

Sugar Snap Peas with Mint and Mushrooms can be a special brunch or treat on any day of the week. 

5 from 1 vote

Print Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Side Dish

Cuisine Peas

Servings 8 Servings

Calories 93 kcal

Ingredients

  

1x2x3x

• 32 ounces sugar snap peas - tough strings removed
• 2 tablespoons extra virgin olive oil
• 1/2 cup loosely packed chopped fresh mint leaves
• 1/2 teaspoon pepper
• 16 ounces button mushrooms - sliced

Instructions

 

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Add the peas to the boiling water and bring back to a boil.
• Continue boiling until peas turn bright green, about 30 seconds.
• Drain and immediately plunge into the ice water.
• Let stand to thoroughly chill, about 5 minutes.
• Drain and spread peas out on paper towels to dry.
• This next little step is where my recipe veers from All You Magazine - it is the mushrooms.
• In a large skillet add the olive oil and turn to medium high heat.
• Saute the mushrooms for about 10 minutes.
• Then take the pan off the burner.
• You can be doing this while your snap peas are cooling and drying.
• Just before serving, add the peas to the pan with the mushrooms.
• Also add the mint and pepper and 1 teaspoon of salt.
• Cook, stirring often, until warmed through, about 2 minutes.
• Serve warm.

Notes

Snap the stems and strings before cooking if it looks like the peas need it.

Nutrition

Serving: 1ServingCalories: 93kcalCarbohydrates: 10gProtein: 5gFat: 3gSodium: 8mgPotassium: 423mgFiber: 3gSugar: 5gVitamin A: 1350IUVitamin C: 70.1mgCalcium: 57mgIron: 2.8mg

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