Monday, June 15, 2009

Mushrooms, Peas and Herbs for Spring

Our first CSA box this year held a nice surprise, oyster mushrooms. I decided to take a very light hand with the recipe for these.

1/2 lb. fresh mushrooms
1 medium shallot, diced
1/2 cup fresh shelled peas (or frozen)
1/4 cup tarragon leaves
2 tbs. butter
1 oz. cognac
1 oz. Parmesan (enough to grate over the top of the dish)
salt and pepper to taste
1/2 cooked linguine

Melt the butter in a skillet. Add the shallot and cook one minute. Add the mushrooms and cook another five minutes. Add the peas. Cook another 2 minutes. Add cognac, let liquid get absorbed, about another minute. Finish with salt, pepper, and the fresh tarragon. Toss with the pasta and grate the cheese over the top.