Sautéed Peas and Mushrooms
Serving Size: 10
A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!
Recipe by:
Cook Times
Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, SpatulaIngredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1.5 each onion sliced
- 4 clove garlic minced
- 32 ounce frozen green peas
- 8 ounce baby bella mushroom sliced
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- 0.5 teaspoon freshly ground black pepper adjust seasoning as needed
Instructions
- Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
- Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.
Reheating Instructions
Heat in a saute pan or in the microwave on medium until heated through.
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg