Peas, Mushrooms, and Endive This stew features an unusual combination of vegetables. Petite peas are the small ones in the pods, which are sweeter and more tender than the starchy large peas. The slight bitterness of the endive and the earthy taste and firm texture of the mushrooms lend complexity to this dish.
4 SERVINGS
2 teaspoons peanut or canola oil
1 cup coarsely chopped white mushrooms
1 large Belgian endive, cut crosswise into 1-inch slices (about 2 cups)
2 cups (about 8 ounces) frozen petite peas
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ tablespoons unsalted butter
Heat the oil in a large skillet. When hot, add the mushrooms and endive. Cover and cook over medium to high heat for 4 to 5 minutes, stirring occasionally, until the moisture is gone and the mixture starts sizzling. Add the peas, salt, and pepper, uncover, and continue cooking for about 2 minutes, or until the peas soften and get hot and tender. Add the butter and cook for another minute while tossing the mixture. Serve.
