Sarah Brown
Peas and mushrooms is a classic combination that can be used to create a quick, easy, and tasty side dish. The sweetness of the peas complements the earthiness of the mushrooms, and the dish goes well with a variety of meats, including steak, fish, chicken, and pork. This recipe can be made with fresh or frozen peas and mushrooms, and it can be customized with various spices and herbs to suit different tastes and dietary preferences.
| Characteristics | Values |
|---|---|
| Recipe | Saute onion and garlic in butter until tender. Add peas and mushrooms, then season with sugar, salt, thyme, and pepper. |
| Taste | The earthiness of the mushrooms goes well with the sweetness of the peas. |
| Preparation Time | 15 minutes |
| Goes Well With | Steak, roast pork, chicken, salmon, beef, and other meats. |
Explore related products
What You'll Learn
Peas and mushrooms with shallots
Peas and mushrooms are a classic combination and go well with a variety of dishes. The addition of shallots, lemon, and fresh herbs like tarragon and thyme can further enhance the flavours and make the dish more special. This simple and quick recipe is a great side for spring and summer and can be served with chicken, pork, beef, or fish.
Ingredients
- Frozen peas (or fresh peas)
- Shallots
- Mushrooms (baby bella, button, or wild mushrooms)
- Vegetable broth (or any broth)
- Olive oil
- Butter (unsalted)
- Fresh tarragon
- Fresh thyme
- Lemon zest
- Salt and pepper to taste
- Parmesan cheese (optional)
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a skillet over medium-low heat.
- Add the shallots and cook until they are softened and slightly translucent. Ensure they don't brown.
- Transfer the shallots to a small bowl.
- Add more olive oil to the pan and increase the heat to medium-high.
- Add the mushrooms and saute until they are browned and release their liquid. This should take around 5-7 minutes.
- Transfer the mushrooms to the shallot bowl.
- Return the pan to the heat and add the frozen peas and broth. You can use water or any other liquid instead of broth.
- Heat the mixture over medium-high heat until the broth boils and the peas are heated through. Ensure the peas remain firm and don't turn mushy or brown.
- Remove the peas from the heat and stir in the shallots and mushrooms.
- Add the fresh tarragon, thyme, butter, and lemon zest. Toss to combine.
- Season with salt and pepper as needed.
- If desired, add parmesan cheese just before serving.
- For a spicy kick, include a pinch of crushed red pepper flakes while sauteing the mushrooms.
This dish can be served as a side or tossed with cooked pasta for a vegetarian main course. For a creamier version, add 1/4 cup of heavy cream and cook for 2-3 minutes.
Stacking Mushroom Logs: A Step-by-Step Guide to Success
You may want to see also
Peas and mushrooms as a side dish
Peas and mushrooms are a classic combination and make for a quick and easy side dish with lots of flavour. This side dish goes well with a variety of foods, including steak, roast pork, chicken, and fish.
To make this side dish, you can use frozen peas, although fresh green peas are also an option. For the mushrooms, you can use baby bella, button, cremini, or white mushrooms, or any other wild mushrooms. You'll also need shallots or onions, butter or olive oil, and seasonings like salt, pepper, thyme, nutmeg, or Tuscany seasoning.
Here's a step-by-step guide to preparing this side dish:
- Heat butter or olive oil in a skillet over medium to medium-high heat.
- Add the shallots or onions and sauté until they are tender and translucent. Be careful not to let them brown.
- Transfer the shallots or onions to a bowl and add the mushrooms to the skillet. Sauté until they are golden brown and release their liquid.
- Add the peas to the skillet and season with salt, pepper, thyme, nutmeg, or Tuscany seasoning, as desired.
- Cook until the peas are tender and heated through, being careful not to overcook them.
- Serve immediately.
You can also experiment with additional ingredients to enhance the flavour of this dish. For example, adding soy sauce, lemon, or fresh herbs like tarragon can provide a unique twist. Additionally, for a creamier texture, a splash of heavy cream or a dollop of sour cream can be incorporated.
Penicillin-Producing Mushrooms: Nature's Antibiotics
You may want to see also
Italian peas and mushrooms
Peas and mushrooms are a classic combination and a perfect veggie side dish for any family or holiday meal. Italian Peas and Mushrooms, also known as Piselli Italiani con Funghi, is a delicious recipe passed down through generations. It is a simple yet tasty dish that goes with everything and can be assembled in 15 to 20 minutes.
To make Italian Peas and Mushrooms, you will need the following ingredients:
- Peas (fresh or frozen)
- Mushrooms (button mushrooms or white mushrooms are best due to their firmer texture; alternatively, you can use a large portobello mushroom, but be sure to remove the gills)
- Onion
- Garlic
- Oregano (dried or fresh)
- Tuscany Seasoning (if you don't have this, you can use thyme)
- Salt and Pepper
- Olive Oil
- Vegetable Broth or Water
- Slice the mushrooms into 1/4-inch pieces.
- Add olive oil and onion to a large pan and saute over medium heat for about 2 minutes.
- Add the garlic and saute for another minute, being careful not to burn it.
- Add the sliced mushrooms and continue to saute until they release some of their liquid and start to lightly brown and become fragrant.
- Add the broth or water, peas, Tuscany seasoning or thyme, salt, and pepper.
- Cover the pan and cook until the peas are tender, about 5 minutes.
- Serve immediately, or keep warm on very low heat until ready to serve.
Mushrooms: Acidic or Alkaline?
You may want to see also
Explore related products
Peas and mushrooms with meat
Peas and mushrooms is a classic combination that can be served as a side dish with meat, such as chicken, pork, beef, or fish. It can also be served with pasta or mashed potatoes.
To make this dish, you can use frozen peas, baby Bella mushrooms or button mushrooms, shallots or onions, garlic, butter, olive oil, vegetable broth, and fresh herbs like tarragon and thyme.
Step 1: Heat some olive oil in a skillet over medium-low heat. Add the shallots or onions and cook until they are softened and slightly translucent. Be careful not to let them brown.
Step 2: Transfer the cooked shallots or onions to a small bowl. Add more olive oil to the pan and increase the heat to medium-high.
Step 3: Add the sliced mushrooms to the pan and sauté until they are browned and have released their liquid.
Step 4: In a separate pan, melt some butter over medium heat. Add the garlic and sauté until tender, being careful not to burn it.
Step 5: Once the garlic is tender, stir in the cooked mushrooms, peas, Tuscany seasoning, salt, and pepper. Cover the pan and cook until the peas are tender, about 5 minutes.
Step 6: For an extra touch of flavor, add some lemon zest, crushed red pepper flakes, or parmesan cheese just before serving.
This dish is versatile and can be adapted to your taste preferences. You can adjust the amounts of mushrooms and peas according to your liking, and even add more vegetables or proteins to make it a heartier meal.
Whether served as a side dish or a main course, peas and mushrooms is a delicious and quick option that can be prepared in about 15 minutes.
Unsealing the Legend of Mushroom's Secrets
You may want to see also
Peas and mushrooms recipe
Peas and mushrooms is a classic combination that can be served as a side dish with chicken, pork, beef, steak, fish, or any other meat. This recipe can be made with fresh or frozen peas and mushrooms and cooked in a skillet.
Ingredients:
- Olive oil
- Butter
- Garlic
- Onion
- Mushrooms
- Peas
- Vegetable broth/broth/chicken stock
- Tuscany seasoning/Italian seasoning
- Salt and pepper
- Sugar (optional)
- Thyme (optional)
- Fresh tarragon (optional)
- Soy sauce (optional)
- Flour (optional)
- Heavy cream or half-and-half (optional)
- Garlic powder (optional)
- Paprika (optional)
Recipe:
Heat olive oil and butter in a skillet over medium heat. Add garlic and saute for a minute. Be careful not to burn the garlic. Add onions and saute until translucent and softened, stirring occasionally. Toss in the mushrooms and cook until they release their liquid and start to brown. You can also add some Italian parsley at this stage. Add the broth, Tuscany seasoning, salt, and pepper, and stir to combine. Finally, add the peas and cook until they are heated through and tender. Do not overcook the peas as they should retain their freshness and pop in your mouth. Serve immediately or keep warm on very low heat.
You can also add some flour to form a roux and then add heavy cream or half-and-half to make a creamed peas and mushrooms dish. Season with garlic powder, paprika, salt, and pepper. Additionally, you can finish the dish with a splash of soy sauce for some extra flavor.
White Mushrooms: Super Healthy or Super-Toxic?
You may want to see also
Frequently asked questions
Saute onion and garlic in butter until tender. Then, stir in the peas and mushrooms and season with sugar, salt, thyme and pepper. This recipe can be made diabetic-friendly by adding more mushrooms, less peas and skipping the sugar.
You can use fresh or frozen green peas. For mushrooms, cremini, white or wild mushrooms work well.
Peas and mushrooms is a versatile side dish that goes well with steak, roast pork, chicken, beef, fish and even salmon.
This dish can be made in about 15 minutes.
