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.
white button or cremini, well cleaned and quartered
or to taste, minced or finely chopped
or fresh, about 1 pound
beef, chicken or vegetable
juice, fresh, or to taste
salt and black pepper
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!