Sugar Snap Peas with Frizzled Mushrooms Rachael Ray   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS Prep Time: 5 min Cook Time: 5 min 1/4 cup extra-virgin olive oil 2 tablespoons vegetable oil 1/4 pound shiitake mushrooms, stems discarded, thinly sliced Kosher salt 3/4 pound sugar snap peas 1. Heat the olive oil and vegetable oil in a large nonstick skillet over high heat until they begin to smoke. Add the mushrooms and fry, stirring occasionally, until crisp and browned, about 3 minutes. Remove with a slotted spoon and drain on paper towel-lined plate. Salt the mushrooms generously. Reserve the oil. 2. Bring a medium pot of salted water to a boil. Add the peas and blanch for 45 seconds. Drain well. 3. In a medium bowl, toss the warm sugar snap peas with the shiitake mushrooms and drizzle with some of the reserved oil. Season to taste with salt. Serve warm or at room temperature.

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