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Skillet Peas with Mushroom and Thyme

Skillet Peas with Mushroom & Thyme

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Submitted by happyzhangbo

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.

YIELD

4 servings

PREP

8 min

COOK

10 min

READY

20 min

Ingredients

1 ½ 7.5
TEASPOONS ML VEGETABLE OIL
8 231.2
OUNCES ML/G MUSHROOMS
white button or cremini, well cleaned and quartered
2 2
CLOVES CLOVES GARLIC
or to taste, minced or finely chopped
3 ¼ 769
CUPS ML PEAS, FROZEN
or fresh, about 1 pound *
4 6E+1
TABLESPOONS ML STOCK
beef, chicken or vegetable
2 ½ 38
TABLESPOONS ML THYME
freshly chopped *
1 5
TEASPOON ML BUTTER
½ 0.5
EACH EACH LEMON
juice, fresh, or to taste
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 35 72% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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