Baby Peas and Mushrooms With Mint
- Total Time
- 30 to 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 8ounces small button mushrooms
- 2tablespoons extra virgin olive oil, more for drizzling
- 1large shallot, chopped
- 8ounces whole pearl onions, peeled, or thawed frozen pearl onions
- ½cup white wine
- 1large sprig thyme
- Kosher salt
- cracked black pepper
- 20leaves fresh mint, minced
- ¼cup small sprigs dill
- 2scallions, thinly sliced
- 10ounces frozen baby peas
- Juice of 1 lemon
Nutritional analysis per serving (4 servings)
193 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 7 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse mushrooms in a bowl of cold water, drain and spread on a towel until dry. If they are larger than bite size, halve or quarter them. In a braising pan or large, heavy skillet over medium heat, warm olive oil. Add shallot and sauté until just softened, then add mushrooms and cook until slightly golden, shaking pan, about 5 to 7 minutes.
- Step 2
Add pearl onions and cook for a minute, then deglaze pan with white wine. Add 2 cups water (one cup if using frozen onions) and the thyme, and bring to a boil. Reduce heat, cover pan and simmer gently over low heat until onions are soft, 10 to 20 minutes if using fresh, 5 to 10 minutes if using frozen. Check occasionally and add a little water if needed. Season with kosher salt and pepper.
- Step 3
When sauce has almost completely reduced, add mint, dill and scallions and stir for 30 seconds. Add peas and stir for 30 seconds to 1 minute, until peas are bright green and warmed through. Drizzle liberally with olive oil. Season with salt and pepper to taste, and squeeze lemon juice over top. Toss again and serve.
Private Notes
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Comments
Made the following modifications: used baby portobello mushrooms, skipped dill and used fesh peas from the pod. The lemon at the end is needed but can be done with just half a lemon instead of a whole one.
good recipe. I made the fg changes: the mint would have been a problem because the variety I had was too strong in taste so did not use. Fresh thyme, quite a bit, was exceellent. Instead of peas, I used what I had: some black beans. Worked just fine. I also followed Mark Bittman's recipe for slow cooking the mushrooms and adding some dry mushrooms previously soaked in hot water. Healthy and tasty.