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Skillet Peas with Mushroom and Thyme


Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


1 ½ teaspoons vegetable oil
8 ounces mushrooms
white button or cremini, well cleaned and quartered
2 cloves garlic
or to taste, minced or finely chopped
3 ¼ cups peas, frozen
or fresh, about 1 pound
4 tablespoons stock
beef, chicken or vegetable
2 ½ tablespoons thyme
freshly chopped
1 teaspoon butter
½ each lemon
juice, fresh, or to taste
1 x salt and black pepper
to taste


Add the vegetable oil in a large nonstick skillet over medium-high heat until hot.

Add the mushrooms, stirring often, cook until the mushrooms are tender, about 5 minutes.

Stir in the garlic, and cook for about 40 seconds.

Add the peas, pour the broth, and the sugar.

Stir until well mixed.

Cover and simmer until the peas are very green and heated through, about 4 minutes.

Stir in thyme leaves and butter until well combined.

Remove from the heat, and add the lemon juice.

Adjust seasoning with salt and black pepper to taste.

Serve and enjoy!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 3572% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 56mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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