Hostess Peas with Mushrooms
Elevate your side dish game with this vibrant recipe for Hostess Peas with Mushrooms—a perfect combination of sweet, tender peas and golden, savory mushrooms tossed in a rich, buttery garlic sauce. This quick and easy crowd-pleaser comes together in just 25 minutes, making it an ideal choice for busy weeknights or elegant dinner parties. Infused with fragrant onions, fresh parsley, and a hint of vegetable stock to enhance its depth of flavor, this dish pairs beautifully with roasted meats, fish, or vegetarian mains. Whether you're hosting a gathering or simply upgrading your everyday dinner routine, these sautéed peas and mushrooms are a delicious and versatile addition to your table.
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Recipe Information
Ingredients
- 3 cups fresh or frozen peas
- 2 cups button mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups vegetable stock or water
- 2 tablespoons fresh parsley, chopped
Instructions
If using frozen peas, bring a small pot of water to a boil and blanch the peas for 2-3 minutes, then drain and set aside. If using fresh peas, rinse them thoroughly and set aside.
In a large skillet, melt the butter over medium heat.
Add the diced onion and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Season the mushroom mixture with salt and black pepper.
Pour in the vegetable stock or water, stirring to deglaze the pan, and cook for 1-2 minutes to reduce slightly.
Add the peas to the skillet and toss gently to coat them in the buttery mushroom mixture. Cook for an additional 2-3 minutes until the peas are tender and heated through.
Sprinkle the dish with fresh parsley, and adjust seasoning with more salt and pepper if needed.
Serve immediately as a side dish with your favorite main course.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 34.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
