Skillet Peas with Mushroom & 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.
Yield
4 servingsPrep
8 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
vegetable oil
|
|
| 8 | ounces |
mushrooms
white button or cremini, well cleaned and quartered |
|
| 2 | cloves |
garlic
or to taste, minced or finely chopped |
|
| 3 ¼ | cups |
peas, frozen
or fresh, about 1 pound |
*
|
| 4 | tablespoons |
stock
beef, chicken or vegetable |
|
| 2 ½ | tablespoons |
thyme
freshly chopped |
*
|
| 1 | teaspoon |
butter
|
|
| ½ | each |
lemon
juice, fresh, or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
mushrooms
white button or cremini, well cleaned and quartered |
|
| 2 | cloves |
garlic
or to taste, minced or finely chopped |
|
| 769 | ml |
peas, frozen
or fresh, about 1 pound |
*
|
| 6E+1 | ml |
stock
beef, chicken or vegetable |
|
| 38 | ml |
thyme
freshly chopped |
*
|
| 5 | ml |
butter
|
|
| 0.5 | each |
lemon
juice, fresh, or to taste |
|
| 1 | 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!
