This vegetarian dish can be served as a main course or as a pasta course. The vegetables can be served without pasta as an attractive-looking side dish for chicken breasts.
I made this with morels; but the cremini and dried morels work very well. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will.
Yield: Serves 4 as a main course, 6 as a pasta course
¾ pound green beans, tipped and tailed
½ cup olive oil
1 medium onion, cut into ¼-inch dice
½ pound cremini mushrooms, trimmed and sliced across ¼ inch thick
¼ cup dried mushrooms (porcini are ideal)
½ pound sugar snap peas, trimmed and strings removed
Freshly ground black pepper
1 pound gluten-free spaghettini, capellini, or other thin pasta, cooked
Bring 3 quarts water to a boil in a large saucepan. Add the beans. Cook until tender enough to be split with a fork, 8 to 10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.
Pour the oil into a 10- to 12-inch skillet over medium heat. Add the onion. Cook until translucent, about 5 minutes. Stir in the fresh mushrooms and cook for 2 to 3 more minutes. Set aside.
Place the dried mushrooms in a 2-cup glass measure with ½ cup water. Cover tightly with plastic wrap and microwave on high for 3 minutes. Drain. With scissors, cut the dried mushrooms into ¼-inch pieces. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3 to 4 minutes, stirring occasionally. When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper. Toss with the pasta.