Pan-fried mushrooms and sweet peas — fresh vegetables with garlic and olive oil

A quick recipe from Mediterranean cuisine, ideal as a side dish or as a light dish on its own — the golden mushrooms and sweet peas keep their crispness and their green colour. It is prepared with just a few basic ingredients: garlic, extra virgin olive oil and a splash of lemon. In just 15 minutes, this dish brings to the table the freshness and clean flavours of seasonal vegetables.

INGREDIENTS (for 4 servings, as a side dish)

• 400 g fresh mushrooms, cleaned and sliced
• 300 g sugar snap peas, trimmed
• 3 garlic cloves, crushed
• 4 tablespoons extra virgin olive oil
• 1 tablespoon butter (optional)
• Juice of half a lemon
• Salt and black pepper, to taste
• Chopped fresh parsley or dried oregano, for garnish

PREPARATION

1. Wash the mushrooms and cut them into slices that are not too thin; trim the peas and dry them well — excess water hinders frying.
2. Heat the olive oil in a large pan over medium-high heat.
3. Add the crushed garlic and fry for about 30 seconds, without burning it.
4. Add the mushrooms and fry for 5–6 minutes, stirring from time to time, until they turn golden and their water evaporates.
5. Add the peas and the butter; fry for another 3–4 minutes, until the peas soften slightly but keep their crispness and green colour.
6. Season with salt, pepper and oregano; sprinkle with lemon juice and remove from the heat.
7. Serve warm, as a side dish alongside meat or fish, or as a light dish on its own.

Time: Preparation 10 minutes, cooking 10 minutes. Servings: 4.