Braised Petite Italiana with Snow Peas
1 (6 oz.) pkg. snow peas, rinsed and unstrung
4 oz. small Italian Oysters, including stems, split in half (start the split from cap side)
2 tsp. butter
1 Tbsp. fresh lemon juice
Salt and freshly ground pepper
1 tsp. oil
In a medium saucepan, heat 2 tsp. butter and add torn caps, Let the pan side caps sizzle for about 2 minutes until they become caramelly-brown. Sprinkle liberally with coarse salt and fresh pepper, stir and put the lid on. A minute or so later, add the lemon juice, replace lid and cook until tender.
Remove the mushrooms from the pan and set aside. Add oil and place snow peas into pan, stir-frying briefly until tender. Plate the peas and top with a liberal portion of mushrooms. Happy Spring!
Kuo, M. (2009, April). Pleurotus pulmonarius: The summer oyster. Retrieved from the MushroomExpert.Com website: http://www.mushroomexpert.com/pleurotus_pulmonarius.html