On a recent Saturday night I needed a second side dish. After finding a bag of frozen peas I set about figuring out how to make them more interesting than just microwaved frozen peas.
Petite Peas with Mushrooms
Prep time: 10 minutes
Total time: 30 minutes
- 1/2 medium red onion, coarsely chopped (about 1 cup)
- 12 oz. white button mushrooms, stems removed and caps quartered
- 2 Tbsp. olive oil
- 1 lb. frozen petite peas
- 2 Tbsp. unsalted butter, cut into 1/4 Tbsp. pieces
- kosher salt and cracked black pepper
- Food processor
- Combine the onion and mushrooms (stems & caps) in the bowl of the food processor. Pulse in 1 second increments until mushrooms are cut fine, scrapping bowl as necessary. About 10 pulses did the trick for me.
- Add the olive oil in a 12″ non-stick skillet and place over low heat. Add the mushroom mixture in an even layer; sprinkle with a generous pinch of kosher salt and several grinds of black pepper. Cook for 5-10 minutes. The mushroom mixture is ready for the next step when most of the liquid has been given up by the mushrooms.
- Add the frozen peas to the skillet and cover. Cook for 5 minutes then stir to incorporate the mushrooms and peas. Continue cooking until peas are just heated through, about 5 minutes longer.
- Add the butter to the pan, allow it to melt and stir to coat the contents. Taste and adjust seasoning to your liking. Serve and consume.
My first thought was to just slice the mushrooms, cook them in a little butter and add them to microwaved peas. As I started to prep the mushrooms I decided that was still a little bland and boring. I decide to make a sort of mushroom duxelles. I think the finely chopped mushrooms went well with the peas. The end result was tasty.