Mushrooms with Tomatoes and Peas 1972
Transport your taste buds back to the comforting simplicity of the 1970s with this nostalgic recipe for "Mushrooms with Tomatoes and Peas 1972." This quick and vibrant dish combines earthy button mushrooms, juicy cherry tomatoes, and sweet, tender peas, all brought together in a fragrant medley of garlic, onion, and dried oregano. A touch of paprika adds subtle warmth, while fresh parsley brightens the final dish. Ready in just 25 minutes, this easy one-skillet recipe is perfect as a hearty side dish or a flavorful vegetarian main when paired with rice, pasta, or crusty bread. Packed with wholesome ingredients and bursting with natural flavors, it’s a timeless classic that’s sure to delight.
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Recipe Information
Ingredients
- 300 grams button mushrooms
- 200 grams cherry tomatoes
- 150 grams frozen peas
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium onion
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley
- 0.25 cups water
Instructions
Clean the button mushrooms with a damp paper towel and slice them thinly. Set aside.
Halve the cherry tomatoes and finely chop the garlic and onion.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they release their moisture and begin to brown.
Stir in the halved cherry tomatoes and cook for 2-3 minutes, allowing them to soften and release their juices.
Add the frozen peas to the skillet along with the water, dried oregano, paprika, salt, and black pepper. Stir well to combine.
Cover the skillet with a lid and let the mixture simmer for 5 minutes, stirring occasionally, until the peas are tender and the flavors meld together.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley for garnish.
Serve the mushrooms with tomatoes and peas warm as a side dish or over rice, pasta, or crusty bread for a comforting main dish.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.1 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1187 mg | 25% | |
*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.
