Baby Peas And Mushrooms With Mint Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

BABY PEAS AND MUSHROOMS WITH MINT

Steps:

• 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.
• 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.
• 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.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.