Preparation

• Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions and garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute. Add the snow peas and cook, stirring, until bright green, about 1 minute. Season to taste with salt and pepper and remove from the heat.
• 用中火加热3夸脱锅中的油，直到闪闪发光。加入藜麦煮，搅拌，直到藜麦干燥，然后开始“弹出”一点，大约2分钟。加入葡萄酒，煮，搅拌，直到吸收约30秒钟。加入肉汤，盖上，将热量调低至中低点，然后煮至藜麦嫩，液体大部分被吸收10到15分钟。
• Stir in the crème fraîche and half of the cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 cup more broth to loosen to a creamy consistency, until the mushrooms are heated through, about 1 minute. Serve topped with the remaining cheese and the parsley.