UPSCALE PEAS WITH MUSHROOMS AND THYME
I am safekeeping this pea recipe, which was published in Cooks Illustrated. I am also posting separately variations of this recipe which do not have mushrooms and thyme but adds other ingredients. Recipe #394966 uses mint, Recipe #395445 uses ham & Chives. Any recipe from Cooks Illustrated can be trusted. The painstaking testing process used produce sure winners.
Provided by Mareesme
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 12" skiller over medium high heat until simmering. Add mushrooms and ccok til light golden brow, stirring frequently until softened, about 3-5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Stir in peas, broth and sugar. Cover and cook until pears are bright green and just heated through, stirring halfway, until heated through, 3-6 minutes. Add thyme and butter until incorporated. Remove from heat, stir in lemon juice. Add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 151.9, Fat 5.7, SaturatedFat 2.2, Cholesterol 7.6, Sodium 76.5, Carbohydrate 19, Fiber 6.2, Sugar 7.5, Protein 7.6
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
PEAS, MUSHROOMS AND THYME
Boy, do I ever like this dish! I need lots of B vitamins and peas have tons of B1 (thiamin) which helps our metabolism as well as our nervous system. If you like, use a variety of mushrooms. It's amazing how tasty this low calorie dish is...enjoy!
Provided by Debaylady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat.
- Add mushrooms and cook 2 minutes, stir occasionally.
- Add onions to mushrooms in skillet; cook about 3 more minutes. Stir occasionally.
- Stir in peas and cook 3-4 minutes until peas are tender. Stir occasionally.
- Sprinkle with salt, pepper, and thyme.
- Place in serving dish and garnish with fresh thyme.
- Serve immediately.
Nutrition Facts : Calories 93.9, Fat 2.5, SaturatedFat 0.3, Sodium 100.4, Carbohydrate 14.1, Fiber 4.6, Sugar 5.5, Protein 4.6
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
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