On my way home from work the other night I was thinking about everything in my fridge and pantry trying to decide what to make for dinner. I knew I had wine (always do) and I had these beautiful looking sugar snap peas that were craving a dish to be in. Conveniently I had some leftover whipping cream too. After mulling through my options, this Snap Peas and Mushrooms in Wine Sauce was born.
That is how I often come up with what's for dinner - by thinking through what I have on hand. I've tried meal planning before, but it just never works out. It never fails that if I have lasagna planned for Tuesday night, I'm guaranteed to think that burgers sound better. I swear that my taste buds have a mind of their own. What I do instead is come up with a few recipes that I want to make and just keep the ingredients on hand. Then I can make whatever I want when I feel like it. Works pretty well...for me anyway.
Snap Peas and Mushrooms in Wine Sauce
1 cup heavy whipping cream
3/4 cup white wine (I used Black Star Farms' Red House White)
2 tablespoons King Arthur Gluten Free Multi-Purpose Flour
1 teaspoon Parsley (or Italian or I used a Greek blend)
1 teaspoon salt
2-3 tablespoons butter
1-2 cups Sugar Snap Peas, rinsed and dried
1 medium onion, diced
1/2 cup chopped baby bella mushrooms
1 package gluten-free pasta (rotini or penne)
1) Prepare pasta according to package directions to al dente. Drain and set aside.
2) Meanwhile, over medium heat, melt butter in a large skillet and saute peas, mushrooms and onions until heated through and onions begin to turn somewhat clear.
3) Add seasoning(s), white wine and heavy whipping cream and mix well. Sprinkle in flour and stir to combine. Continue stirring; sauce will begin to thicken.
4) Serve pea and mushroom sauce over cooked pasta, or mix pasta in with the sauce.
Sauce adapted from Sal's Creamy White Wine Sauce Recipe on allrecipes.com
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