Sweet Peas and Mushrooms

Sweet Peas and Mushrooms

For a fresh, hearty spin on a simple side dish of peas, mix in some earthy mushrooms, sweet red onions, and a combination of fresh and dried herbs. These sweet peas and mushrooms are an interesting and delicious way to convince the kids to eat their veggies, and not mention a great side dish to serve along with your favourite protein, whether it be a grilled steak on the BBQ or some baked chicken.

This side dish was a staple growing up, and even after all these years, I still enjoy it. Finicky kids might not readily appreciate this combination however, I’m positive that once they get over their picky phase, they will love these too (just as I did when I was a child!).

These sweet peas and mushrooms are ideal for vegans and vegetarians as well, since the chewy mushrooms, if cooked perfectly al dente, has a meaty, chewy texture. As for the peas, they add a slight crunch and extra sweetness to the dish. Top it all off with a dollop of creamy butter (or vegan butter), earthy dried thyme and oregano and some parsley leaves for freshness.

These sweet peas and mushrooms also make a great condiment for an easy, fresh summer risotto! Just cook some arborio rice and then mix all of the ingredients until combined!

Sweet Peas and Mushrooms

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Sweet Peas and Mushrooms

2015-05-30
: Serves 4-6
: 5 min
: 20-25 min

For a fresh, hearty spin on a simple side dish of peas, mix in some earthy mushrooms, sweet red onions, and a combination of fresh and dried herbs. These sweet peas and mushrooms are an interesting and delicious way to convince the kids to eat their veggies, and not mention a great side dish to …

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Sweet Peas and Mushrooms
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Ingredients
    1 small red onion, finely chopped
  • 1-2 garlic cloves, halved (or finely minced if you prefer a strong garlic flavour)
  • 16 oz pre-sliced cremini mushrooms
  • 2 cups frozen sweet peas
  • 3-4 tbs. extra virgin olive oil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 2-3 tbs. fresh parsley, finely minced
  • 1/2 cup organic low sodium vegetable broth
  • Sea salt and black pepper to taste
Directions

Heat the olive oil in a large frying pan on medium heat. Finely mince the garlic (or halve and remove before serving) and slice the onion into thin strips. Add the garlic and onion to the frying pan and cook for 2-3 minutes or until translucent. Add the mushrooms and sauté for 2-3 minutes.

Sweet Peas and Mushrooms

Add the peas, directly from the freezer, vegetable broth, butter (if desired), thyme, and oregano and stir until combined. Continue to cook (uncovered) on medium heat for 20-25 minutes or until the broth evaporates and the peas and mushrooms are fork tender.
*If after 20-25 minutes the veggies are not yet fully cooked just add a few tablespoons at a time of broth (or warm water) until the liquid evaporates. Continue to do so until the veggies are fork tender.

Alternatively, if you want to reduce the cooking time, you can thaw the peas in the microwave first and add them to the frying pan a few minutes before the mushrooms are fully cooked (omitting the broth). Note that cooking the peas directly in the pan will result in a more flavourful dish! Season with salt and pepper then garnish with freshly chopped parsely, and some Parmesan cheese, if desired.

Sweet Peas and Mushrooms

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