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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, May 01, 2010

Snow Peas and Portobello Mushrooms in Hoisin Sauce

The weather was just about as beautiful as you could get yesterday so I took one of our last three packages of steaks from the freezer to grill for dinner.  If you recall we buy beef on the hoof each year so ours is ready to pick up this coming week meaning we have been doing a lot of eating from the freezers.  At the same time new Ontario seasonal produce is becoming available adding a bit of variety to the table.

snow peas and portobello mushrooms in hoisin sauce
The dinner menu was grilled steak, baked potato so nothing new there but I wanted something slightly different for a vegetable side.  My husband came home with gourmet portobello mushrooms, a couple of handfuls of snow peas, and a bundle of asparagus.  Now in my opinion the only thing gourmet about the portobello mushrooms was they came in their own little wicker basket but they looked good.  I decided to slice and sauté the portobello mushrooms with onions then stir in a couple of tablespoons on Hoisin sauce.  About 5 minutes before serving I stirred in the snow peas and let sit until they were al dente.  The end result was a nice vegetable side that had a nice flavour and texture.

2 food lovers commented:

A Year on the Grill said...

Looks great... I have a Hoison shrimp recipe that would look great on a bed of those mushrooms!

on my menu this week

Garden Gnome said...

Oh Dave adding shrimp to that mixture would be delightful! Great idea!