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Peas, mushrooms and onions

Sautéed peas, mushrooms and onions


  • 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


  • 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.


Optional: add a few sprigs of rosemary or thyme to the peas for an additional level of flavor.
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