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Peas with Mushrooms

Peas with Mushrooms

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Very easy. Great with steak or fish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet


  1. Cook peas according to package directions. Set aside.
  2. Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
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This is really good. I sauteed the onions w/ fresh mushrooms untill tender, then added fresh chopped garlic. Not to make so many dishes and to keep the peas from getting overcooked/mushy and to maintain the vibrant green, I added them frozen to the sauteed mushroom mixture and stirred for a few minutes untill warmed through and cooked to a tender crisp. Thx, will make again.

Marie RT

I like this recipe a lot but will caution that it cannot "sit" while you are preparing other dishes -- the peas did not "hold up" well from a presentation standpoint. So, if you are making this recipe, plan on doing it last and taking it directly to the table once its hot.

Carrie Magill

I think this would've been better as written, rather than with my changes ... but you can learn from my mistakes :-( I used canned small peas instead of frozen, but they ended up being crushed no matter how carefully I stirred them. I also forgot the thyme, which would've added some much needed flavor to the recipe. Finally, I used rehydrated dried minced onion instead of fresh, because I don't like fresh onions. Well, if you don't like onions, just leave them out, don't use dried. WITHOUT my changes, I think this would've been pretty tasty!