This was an incredibly easy dish made from what was beautiful at the market this weekend, and my absolute favorite dish I served at Easter. Simple and delicious – nothing more to say!
Pan-seared Spring Veggies:
- Large saute pan, spoon, knife, cutting board, stove top
- 6 cloves of garlic, smashed or quartered (keeping the pieces big means the garlic won’t be as pungent as you may think!)
- 5-6 spring onions, halved, ends trimmed, and carefully cleaned
- 3 gigantic portabellas, cleaned with a damp cloth
- 1/4 lb. shiitake mushrooms, cleaned, trimmed, and halved
- 2 cups freshly shelled peas
- 2 Tbsp evoo
- 1 bunch chopped fresh parsley (about 2-3 Tbsp)
- 4 large leaves fresh basil, chopped
- Kosher salt and ground black pepper to taste
- After prepping your other veggies, use a spoon to scrape the gills from the portabellas, but keep the stems attached (a personal preference). Slice the mushrooms into thick, 1″ slices, and cut those slices in half cross-ways (so, you still have a thick 1″ slice, but it’ll be small enough after it cooks that you can eat each piece in a big bite).
- Heat the evoo in the saute pan over medium heat. Saute the garlic for 1-2 mins so it can start to soften and infuse the oil a bit. Be careful not to burn the garlic.
- Toss in the spring onions and portabellas. Sprinkle on a pinch of salt and couple shakes of black pepper. Saute 2-3 mins, or until the spring onions start to soften. Add in the shiitakes and chopped parsley. Saute another 3-5 mins, or until you think the veggies are almost to your desired doneness. Stir in the peas and the basil and cook another 1-2 mins. Re-season with salt and pepper to taste.