I don’t know how it happened but it does seem summer is over.
Blazers are coming out of my closet, sandals are seeing less daylight, more warm foods are on my menu.
I was in the market looking to see what was fresh and seasonal. Bright green peas and mixed, fresh herbs caught my eye. The result was this dish of mushrooms, peas and sprouts which would be delicious over pasta with a dash of truffle oil for a complete meal (use a protein pasta made from chickpeas or lentils to really round it out.)
Heat a large skillet over high heat.
Once hot add a generous amount of olive oil (a few TBSP)
When that warms, throw in 1 bunch of brussel sprouts, ends and outer leaves discarded and then sliced
Once they start to wilt add:
10 oz fresh peas (about 1.5 cups)
1 cup shiitake mushrooms, stems removed, roughly chopped
2 cups baby portobello mushrooms, stems removed, roughly chopped
3 sage leaves, finely chopped
1 full sprig of rosemary, destemmed and finely chopped
3 full springs of thyme
As the oil is absorbed and everything continues to cook, add:
1/2 cup vegetable stock
2 generous pinches of pink Himalayan salt
Cool it all until the mushroom and sprouts are tender. Season more to your preference (salt, pepper or lemon or a splash of truffle oil perhaps) and serve. For a meal rather than a side dish, it works beautiful over rice or pasta.