1lbquartered mushrooms you can also use sliced mushrooms
3cupsEnglish shell peasor frozen peas
½cupsweet yellow oniondiced ¼ inch
1ozprosciuttosliced into ½ inch ribbons *see note
1tablespoonunsalted butter
1tablespoon cooking oil or light olive oil
½cupradish snapsoptional
kosher salt and pepper to taste
2tablespoonfresh chopped parsleyor fresh mint
¼ cupchicken broth
Instructions
Peas
If using fresh shell peas, bring 2 quarts of lightly salted water to a boil and cook the peas for 60 seconds. Remove the peas to a bowl and refresh with cool water. Blanch the radish snaps if using for 60 seconds and add to the peas.
Mushrooms
Heat the oil in a large skillet over medium heat. Add the mushrooms and cook until browned, about 5 minutes. Adjust the skillet heat to high for a minute or two if the mushrooms don't start to take on color.
Next add the onions, prosciutto, and a tablespoon of butter. Cook for 5 minutes more, stirring occasionally until the onions are translucent and no longer raw. Add a scant ½ teaspoon salt or start with ¼ teaspoon if your broth is seasoned.
Add the chicken or vegetable stock and cook until evaporated, about 2-3 minutes. Add the peas and radish snaps to the mushrooms and onions and heat through. Add the parsley or mint. Taste a spoon full. Season to taste for salt and pepper if needed until it tastes good to you, then serve.
Notes
Using prosciutto, pancetta or bacon
You can use any of the above, or even skip it if you want to make it vegetarian. If you use bacon or prosciutto, add it to the skillet first to render the fat and make it crisp before you add the mushrooms. Prosciutto can be added during cooking and doesn't need to be crisp.