Sugar Snap Peas and Oyster Mushrooms in Sherried Cream

1. 1

   In a very large skillet, heat 2 tablespoons of the oil until shimmering.

2. 2

   Add the mushrooms and a generous pinch of salt.

3. 3

   Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes.

4. 4

   Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 2 minutes.

5. 5

   Add the snap peas to the skillet and cook, stirring, for 1 minute.

6. 6

   Add the sherry to the skillet and simmer until reduced by half, about 3 minutes.

7. 7

   Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes.

8. 8

   Stir in the lemon juice and season with salt.

9. 9

   Transfer to a platter, garnish with finely grated lemon zest and serve.

* Per serving · 4 servings · Values may vary.