Mushrooms and Sugar Snap Peas with Maple Miso Vinaigrette

Sauteed Snap Peas and Mushrooms

Don’t you just love farmer’s markets? I love strolling around the tables piled high with produce.  I love seeing the faces of the people who grew the food. I love how fresh and good everything tastes. I love the idea of going with no shopping list and just picking out whatever looks yummy.

Last week I came home with my arms full of snap peas. I love the sweetness and crunch of these babies, and so I decided to do a saute to balance them with more earthy ingredients. Mushroom came to mind, and I had some white miso paste in my fridge that was just screaming out “Pick me! Pick me!” like a kid suited up and ready to run out on the field. Just so you know, this miso vinaigrette is so yummy you will want to drink it with a straw. The earthiness of the miso is perfect with rich sweet maple syrup. And this coats the peas with a shiny coat of deliciousness.

This quick saute is ready in just minutes and looks great on the plate next to your most recent BBQ’ed entree.

Happy Farmer’s Market season, everyone!

Farmer's Market Saute: Mushrooms and Sugar Snap Peas with Miso Vinaigrette
Prep time
Cook time
Total time
When you find crunchy fresh sugar snap peas at the farmer's market, this delicious sauce is inevitable!
Serves: 4 to 6 servings
  • 1 tablespoon coconut oil
  • ¼ teaspoon chili flakes
  • 8 ounces sugar snap peas, ends and string removed
  • 8 ounces mushrooms, in ¼ inch slices
  • 3 cloves garlic, minced
  • Sesame seeds for garnish
  • Miso Vinaigrette:
  • 2 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon white miso paste
  • 2 teaspoons sesame oil
  1. Heat a large skillet to medium high heat. Add oil, chili flakes and peas and sauce for about 3 minutes. Add mushrooms and sauce another 3 minutes.Add in garlic and cook another minute.
  2. Whisk together the Miso Vinaigrette and stir into skillet. Cook for a few minutes until most of liquid has evaporated and sauce clings to vegetables.
  3. Serve sprinkled with sesame seeds.



    • says

      I don’t honestly know about how long it will last. It seems like my paste has been in the fridge for several months, and is still good!

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