Pan-Seared Spring Veggies

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:

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


  1. 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).
  2. 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.
  3. 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.
  4. ENJOY!

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