Peas Side Dish (peas and mushrooms)
User Reviews
5
Peas Side Dish (peas and mushrooms)
Description
Starting with softened shallots cooked gently in olive oil to develop sweetness without browning, the dish adds sliced baby bella mushrooms sautéed until browned and their liquid evaporates, lending an earthy depth. Frozen peas are then heated in vegetable broth or a similar liquid until warmed through, ensuring they stay tender but retain a fresh green snap.
After heating, the peas are combined back with the shallots and mushrooms, and fragrant herbs like tarragon and thyme are mixed in along with butter and lemon zest. This finishing touch adds richness and a bright aromatic quality that lifts the dish. Salt and pepper season to taste, with the potential to add more lemon zest for extra brightness.
The result is a well-balanced side featuring contrasting textures of tender peas and chewy mushrooms with aromatic herbal and citrus highlights. It’s suitable alongside poultry, pork, or fish dishes, or as part of a plant-based dinner.
Leftover portions can be reheated gently in a microwave without losing quality, making this an easy make-ahead side.
Ingredients
- 14 ounces peas frozen
- 2 medium shallot thinly sliced crosswise
- ½ pound baby bella mushroom stemmed and sliced
- ¼ cup vegetable broth white wine or water, homemade
- 2 tablespoons olive oil
- 1 teaspoon tarragon chopped
- 1 teaspoon thyme chopped
- 1 lemon zested
- 1 tablespoon butter
- salt to taste
- black pepper to taste
Instructions
- In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallots and cook 3-5 minutes until softened and slightly translucent. Do not brown.
- Transfer shallots to a small bowl.
- Add remaining tablespoon of olive oil to the pan and increase heat to medium high. Add mushrooms and sauté until mushrooms are browned and have given off their liquid, about 5-7 minutes. Transfer mushrooms to the shallot bowl.
- Return pan to heat and add frozen peas and broth (or whatever liquid you use). Heat over medium-high heat until broth boils and peas are heated through.
- Remove peas from heat and stir in the shallots and mushrooms to combine. Add the tarragon and thyme, butter and about ½ teaspoon of lemon zest. Toss to combine. Season to taste with salt and pepper. Add more lemon zest if you like. Serve.
Notes
- Reheat leftovers gently in the microwave to preserve the texture of peas and mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 62mg | 3% |
| Potassium | 377mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 38.6mg | 43% |
| Calcium | 33mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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