peas and mushroom recipe

Written ByJenny Smyth Posted on
peas and mushroom recipe
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The Best peas and mushroom recipe

I’ve been making this peas and mushroom recipe for years, and it’s always a hit with my family. The combination of tender peas and savory mushrooms in a rich and creamy sauce is a winner. I first learned about this recipe from my grandmother, who was an avid home cook.

She would often make it for special occasions, like holidays and family gatherings. It’s a simple yet elegant dish that’s perfect for everyday meals or entertaining guests. One of the things I love about this recipe is the way the flavors meld together.

The sweetness of the peas pairs beautifully with the earthy taste of the mushrooms, all while the creamy sauce brings everything together. It’s a true comfort food that never fails to satisfy my hunger. And, as an added bonus, it’s relatively quick and easy to make, even on busy weeknights.

This recipe is also great because it’s adaptable to different tastes and dietary needs. You can easily add more or less of any ingredient to suit your preferences. For example, if you’re watching your sodium intake, you can reduce the amount of salt used in the recipe.

Or, if you’re looking for a vegetarian option, you can simply omit the bacon or sausage and add more vegetables instead.

Creamy Peas and Mushroom Skillet

Creamy Peas and Mushroom Skillet

4.8 from 1549 votes

A quick and savory side dish featuring tender peas and earthy mushrooms in a creamy garlic sauce. This versatile recipe pairs well with grilled meats or can be served over rice for a light vegetarian meal.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Main Ingredients

2 cups frozen peas
8 oz cremini mushrooms, sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves (optional)

👨‍🍳Directions

1Melt butter in a large skillet over medium-high heat until it sizzles.
2Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
3Reduce heat to medium and stir in minced garlic, cooking for 30 seconds until fragrant.
4Add frozen peas and cook for 2 minutes, stirring frequently, until the peas are bright green and heated through.
5Pour in heavy cream and bring to a gentle simmer over medium-low heat.
6Stir in Parmesan cheese, salt, and pepper, cooking for 2 to 3 minutes until the sauce thickens slightly and coats the vegetables.
7Remove from heat and sprinkle fresh thyme leaves on top if using.
8Serve immediately while hot as a side dish or over cooked rice or pasta.

🔧Equipment

Large skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 8g

📝Notes

For a dairy-free version, substitute butter with olive oil and use coconut cream instead of heavy cream. Fresh peas can replace frozen; blanch them for 1 minute before adding.

Watch Video Of How Creamy Peas and Mushroom Skillet Works

To store leftovers let the dish cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to three days.

To reheat I use a skillet over medium heat with a little butter or water to refresh the peas. You can also microwave it but the texture of the mushrooms might get a bit softer.

For serving ideas this dish works well as a side for holiday dinners like Thanksgiving or Easter. It also makes a great addition to a brunch spread alongside eggs and toast.

I often double the recipe for family gatherings because it disappears fast. It is simple, reliable, and always a hit.

❓ Frequently Asked Questions About Creamy Peas and Mushroom Skillet

1. Q: What type of peas are best for this recipe?

A: Fresh or frozen garden peas work best in this recipe, as they have a tender texture and sweet flavor that pairs well with the mushrooms.

2. Q: Can I use canned peas instead?

A: While canned peas are convenient, they can be higher in sodium and have a softer texture than fresh or frozen peas. If you do choose to use canned peas, be sure to rinse them thoroughly with water before adding them to the recipe.

3. Q: How do I prevent the mushrooms from becoming too brown?

A: To prevent browning, sauté the mushrooms in butter or oil over low heat until they’re softened but not browned. Then, add them to the pot with the peas and sauce for cooking.

4. Q: Can I make this recipe ahead of time?

A: Yes, you can prepare this recipe ahead of time by cooking the peas and mushrooms separately before combining them with the sauce. Simply store each component in separate containers in the refrigerator until ready to assemble and serve.

5. Q: Is this recipe suitable for special diets?

A: This recipe is adaptable to different dietary needs by substituting ingredients such as using vegetarian broth instead of chicken broth or reducing sodium levels by using less salt.

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