Morels with Mint, Peas, and Shallot

Name: Morels with Mint, Peas, and Shallot
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 tbsp. unsalted butter; 1 tbsp. olive oil; 1 shallot, roughly chopped; 8 oz. fresh morels, cleaned and trimmed; 8 oz. snow peas, trimmed; 8 oz. sugar snap peas, trimmed; 1 cup fresh peas; 3 ⁄ 4 cup mint leaves, roughly torn; 2 tbsp. minced preserved lemon peel; 1 tsp. kosher salt

Serves
serves 6

JOSEPH DE LEO

Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish.

Ingredients

2 tbsp. unsalted butter
1 tbsp. olive oil
1 shallot, roughly chopped
8 oz. fresh morels, cleaned and trimmed
8 oz. snow peas, trimmed
8 oz. sugar snap peas, trimmed
1 cup fresh peas
³⁄₄ cup mint leaves, roughly torn
2 tbsp. minced preserved lemon peel
1 tsp. kosher salt

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Instructions

Step 1

Heat butter and oil in a 12" skillet over medium-high. Cook shallot 1 minute. Add morels and snow and snap peas; cook 2 minutes. Add fresh peas; cook until morels are tender, 2–3 minutes. Stir in mint, preserved lemon, and salt.

Heat butter and oil in a 12" skillet over medium-high. Cook shallot 1 minute. Add morels and snow and snap peas; cook 2 minutes. Add fresh peas; cook until morels are tender, 2–3 minutes. Stir in mint, preserved lemon, and salt.