Two of spring’s gifts are little green peas and morel mushrooms. When you put the two together you wind up with an unbelievable dish which speaks loudly to the season.
Ingredients
- 3 tablespoons olive oil, divided
- 6 ounces cipolline onions, peeled and quartered, about 5 or 6
- 2 tablespoons butter
- 3 cloves garlic, finely minced
- 5 sprigs thyme, tied
- 1 pound fresh or frozen tiny green peas
- 2 cups fresh morels, washed and patted dry
- Kosher salt and freshly ground black pepper
- Couple of wedges of lemon
Preparation
Place a large skillet over medium heat and pour in 2 tablespoons of the olive oil. When the oil begins to shimmer, add the onions and reduce heat to medium low. Cook for 10-12 minutes or until the onions are tender and caramelized.
Add the butter, garlic, and thyme and cook for about 4-5 minutes. Add the peas, stirring well.
In a large saute pan, add the remaining oil and place over high heat. When the oil shimmers, add the mushrooms and reduce heat to medium. Cook 3-4 minutes.
Pour the mushrooms into the pea mixture. Season with salt and pepper and taste. Give several squeezes of lemon juice to brighten the flavor. Serve immediately.
