Our peas with mushrooms recipe is the epitome of simple and delicious.
Cook the mushrooms first. Sautéing until they are well browned not only adds a major dose of flavor, but it also makes the dish more visually appealing. This step locks in the mushroom’s earthy attributes.
Adding salt too early pulls moisture from the mushrooms, which can make them pale, slippery and, well, gross. That’s why we wait to add a sprinkle of salt until the end. It gives the ‘shrooms a chance to brown properly.
Keep stirring so that your onions don’t scorch. As the juices evaporate, you’ll notice a brownish residue seeping into the onions. Again, this is some big-time flavor!
green peas with mushrooms recipe
- 2 Tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 1 clove garlic, minced
- 8 oz package mushrooms, sliced
- 1/2 tsp salt
- 16 oz bag petite peas, frozen
- salt and pepper, to taste
- Place a large skillet over medium heat and melt the butter. When the butter is melted, add the onion and cook for about 4 minutes, until translucent. Add the garlic and cook for 1 additional minute before adding the mushrooms.
- Allow the mixture to cook over medium heat for about 10 minutes, stirring frequently until the mushrooms have softened and become dark brown around the edges and the onions have become a nice brown caramel color.
- Once the mushrooms have cooked completely, season with ½ tsp of salt and stir to combine.
- Add the frozen peas and toss to combine. Cook for about 5 minutes, until the peas just become hot. Remove from the heat and season to taste with salt and pepper. Serve immediately and enjoy!
We use petite peas. They are sweeter and crisper than sweet peas. But, you can use whichever you prefer. Depending on how sweet the peas actually are, tone up or down the salt level before serving.