Stir-Fried Sugar Snaps And Chanterelles

• 2 pounds sugar snap peas
• 3 tablespoons unsalted butter
• 2 lightly piled cups cleaned, dry, fresh chanterelles, 6 to 8 ounces
• 1/2 cup scallions, cut in 1/2-inch lengths, including 1 inch of the chartreuse part
• 1 teaspoon fresh tarragon, minced very finely
• Salt to taste

1. Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed.
2. Set aside.
3. Cut the chanterelles' stems from caps and cut in one-inch lengths.
4. If the caps are large, cut into rough chunks about one-and-a-half-inches square.
5. In a wok or very large skillet, heat the butter until it sizzles.
6. Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through.
7. Remove with a slotted spoon and set aside.
8. Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes.
9. Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended.
10. Add salt to taste and serve at once.

sugar snap peas, unsalted butter, fresh chanterelles, scallions, fresh tarragon, salt

Taken from cooking.nytimes.com/recipes/9196 (may not work)