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The next time you’re looking for a simple yet tasty side dish, try this recipe for Sauteed Peas and Mushrooms.
Although this particular dish is often times found on our holiday table, it’s really great side dish any time of year. The combination of peas, mushrooms and onions is a real crowd pleaser.
This dish also happens to be a Mama Lina specialty – that’s my Mother in Law. She’s a “young” old world Italian that could out cook any professional chef with her eyes closed and one hand tied behind her back (you get the picture, right?!). If she endorses it then you know it’s good as gold!
I’m not sure if you’ll find this dish in a book of Italian recipes but it’s one of my favorite peas with mushroom recipes.
Ingredients for Peas, Mushrooms and Onions
I’m going to keep today’s recipe post quick and easy because if you’re like me, you’ve got a lot of cooking to do s let’s get started.
To make sauteed peas and mushrooms, you will need the following ingredients
Shopping ListIngredients:
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How to Make Sauteed Peas and Mushrooms
To get started, you first need to gently clean your mushrooms with a damp towel. Then remove part of the stems and thinly slice them. Remember, you don’t want to run your mushrooms under too much water. Not only does this take away the flavor of the earthy mushrooms, you will create too much moisture in an already water filled produce.
I prefer to cook the mushrooms first, so start by adding a pat of unsalted butter and tablespoon oil (preferably olive oil) to a large skillet, over medium-high heat. Once the oil is heated and the butter is melted, add the mushrooms and saute them until they are slightly golden in color. Season with salt and pepper to taste.
Once they’re cooked through transfer mushrooms to a dish and set aside.
While the mushrooms are cooking, slice the onions. I use my food chopper for this because it takes away all the tears, lol. Using the same skillet, melt another tablespoon of butter and tablespoon oil together on medium heat. Then add the frozen peas and cook on med/high for 5 minutes. Return the mushrooms to the skillet and continue to cook on medium heat while covered. Salt and pepper to taste. Stir occasionally to assure peas don’t burn.
Cook the peas until they are done and then transfer to a serving bowl.
I highly suggest giving these peas a try this holiday season….I know they will be on my Thanksgiving Table!
If you love mushrooms and frozen pea recipes as much as I do, you might be interested in other blog favorties like Chicken Tender Marsala with Peas, Stuffed Baby Bella Mushrooms , Stuffed Portobello Mushroom with Sartori Cheese , Mini Stuffed Peppers, or for a lighter dish this Portobello Arugula Panini.
FAQ’s
Can I use Fresh Peas in this Recipe?
To be honest, I am really not sure. But if they are in season and available I do not see why not. The only change I would make to this recipe is I might add a drop of chicken broth to help soften them a bit during the cooking process. Keep in mind this may also adjust the cooking time a bit.
What other ingredients can I add to this pea and mushrooms recipe?
Personally, I do not think this recipe needs much more, but if you want to change or enhance the flavor profile with some white wine and/or lemon zest I think those would be a nice addition to this already good frozen pea recipe. Just keep in mind, best flavor you really want those peas and onions to caramelize so do not add too much liquid.
What other vegetables could I add to the frozen peas?
Over the years I have made a few variations to this recipe. I have substituted only green peas in this dish, to include frozen peas and carrots. The carrots give it a little extra sweetness and does not change the total time it takes to cook.
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Peas, mushrooms and onions
Ingredients
- 1 bag of baby frozen peas
- 1 lb of mushrooms cleaned and sliced
- 1/2 medium yellow/white onion - thinly sliced or diced
- 2 tablespoons butter
- 2 tablespoons of olive oil
- salt and pepper to taste
- optional: rosemary or thyme for additional seasoning
Instructions
- Cook the sliced mushrooms in a sauté pan with olive oil until brown and then set aside.
- Add remaining oil and the butter to a sauté pan and lightly caramelize the onions. Then add the peas and sauté for about 5 minutes uncovered on high. Return the mushrooms to the pan, mix together, and season to taste. Cover and let cook on medium for another 10 minutes or until the peas are slightly browned and cooked through.
Notes
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