An elegant and easy-to-make side dish that sets of any spring or summer feast just perfectly.
Makes 3-4 servings
1 cup peas, shelled
½ cup extra virgin olive oil
2-3 tablespoons red wine vinegar
1 teaspoon brown rice syrup
1 teaspoon sea salt
½ teaspoon cracked black pepper
4 ounces cremini mushrooms, thinly sliced
1 ounce dried shiitake mushrooms, soaked until soft, thinly sliced
2 sprigs fresh basil, leaves removed, shredded
Make the marinade for the mushrooms. In a sauce pan, combine oil, vinegar, rice syrup, salt and pepper over low heat and cook, stirring, until warmed through, about 3 minutes. Turn off heat and stir in mushrooms. Set aside to marinate for 35 minutes.
Bring a pot of lightly salted water to a boil. Cook snap peas for about 2 minutes. Drain well and rinse under cold water to stop the cooking.
Make the salad by draining mushrooms, reserving marinade. Toss mushrooms with snap peas and basil. Stir in enough marinade to coat. Serve immediately.