Mushroom Snow Pea Stir Fry is a dish that is perfect for breakfast, lunch or dinner and is Paleo, Gluten Free and Dairy Free.
I came up with this dish while I was strolling through the little farmers market. The ingredients were all side by side, but the star of the show were these B-E-A-U-T-I-F-U-L mushrooms. There was an assortment of oyster, and shiitake from the hills of Pennsylvania.
Then next to the mushrooms in a little basket were sweet snow peas which are sweet flat beautiful green colored peas that have very small peas inside their pod. The whole pod is edible and you should snap the ends pulling away the string the runs along the edges.
I grabbed a few more ingredients and headed to the register. I left the market with my little bag of goodies, not sure how exactly I would enjoy them, but knew they would all compliment one another.
When I got home and started laying out my ingredients on the counter the basket of eggs wasn’t far away and that was when I knew a stir fry would be perfect. I have made this for a side dish with dinner several times, but would be perfect for breakfast with a nice crusty bread to enjoy in the runny yolks.
To learn more about different varieties of peas check out this article by thekitchn.
- 2 tablespoon grass fed butter
- 2 garlic cloves, minced
- 3 scallion or spring green onions, white part only, minced
- 8 ounces fresh mushrooms, such as oyster, shiitake or portobello or a mix of varieties
- 10 ounces snow peas, about 1 1/2 cups
- 1 cup fresh spinach, about one handful
- 1 teaspoon dried thyme or 1/2 teaspoon fresh thyme
- 1/4 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3-4 eggs
- Heat oven to 400° and place rack on top third of oven.
- In a heavy skillet with oven safe handle (I like to use cast iron) melt 1 tablespoon butter.
- Add minced garlic and onion, cook 3-4 minutes until onion start to soften but before garlic starts to brown.
- Add second tablespoon butter, mushrooms and sweet peas.
- Season with salt, pepper, red pepper, thyme, apple cider vinegar and balsamic vinegar.
- Toss to coat and cook for 4-5 minutes until mushrooms start to soften and shrink, stirring occasionally.
- Toss in spinach, stir and top mix with eggs.
- Place pan in oven on top rack and cook for 5-7 minutes depending on how runny you want your eggs.