Spring Peas and Mushrooms

This side dish complements beef, chicken, and pasta. A garnish of edible flowers—available in the fresh cut herb section of many supermarkets—adds color, taste, and nutrients.

Ingredients

• 1 cup chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 spring onions, finely chopped
• 1 pound mix white and brown mushrooms, stems trimmed short
• 1 pound exotic mushroom mix, tough stems removed
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup fresh (or frozen) peas
• ¼ cup heavy cream
• 1 tablespoon dried herb mix of choice
• Handful edible flower mix

Directions

1. Bring the broth to a boil in a large 2-handled skillet with Teflon™ nonstick. Cook until reduced; pour into a small bowl.
2. Return pan to the stove and add the olive oil. Sauté onions and garlic lightly.
3. Cut a portion of the mushrooms in quarters and another portion in half and then add to the pan with the butter.
4. Cook 6 minutes to brown lightly and season with salt and pepper.
5. Add peas, cream, herbs, and reserved broth.
6. Cook 3-4 minutes until the liquid reduces further.
7. Garnish with the flowers and serve right from the warm pan, or transfer food to a serving plate and then garnish.