Looking for a side dish to make for dinner tonight? This frozen peas and mushrooms recipe comes together very quickly. It’s a light, nutritious, and great side dish for Thanksgiving.
Do peas and mushrooms go together?
Yes, they do! This recipe is proof of that!
Their shapes may not be similar, but their texture makes them a perfect match.
This sauteed peas and mushrooms recipe has become a Thanksgiving tradition now. The table is not complete without it.
Tips and tricks
- I used roasted red peppers from a jar in this recipe, but, if you have time, roast fresh green peppers. Leftover roasted bell peppers can be used in this Mozzarella Sandwich or make bell pepper pesto.
- Wash, wash, and wash your mushrooms. No one likes ‘dirty’ tasting mushrooms. Wash and dry them the night before.
- Slice the mushrooms as thinly as possible so they will cook faster.
- Use sweet peas, not garden peas because they add a wonderful flavor to this recipe. They turn out tender and plump.
- I preferred using frozen sweet peas in this recipe because they cooked well with mushrooms. But, you can also use fresh green peas or even sugar snap peas in this recipe.
How to serve this recipe
This recipe for peas and mushrooms can be a meal by itself or serve as a side to any dinner. I have even put it into pita bread and wraps.
It is perfect for BBQs, picnics, potlucks, and other outdoor parties. Be sure to take a big batch because it will be devoured quickly.
But, I found myself craving it for lunch last week which turned out to be a delicious idea. I put it in a wrap with hummus and had the BEST lunch ever
It also works as a toast topper. Seriously, try it because it is too good that way. You can put a simple spread on the toast first, then, top it with this peas and mushrooms combo
Another option is to put it into a tofu scramble recipe and eat it for lunch/breakfast. Awesome, right?
What can I serve with it?
- Basmati Rice
- Orzo pasta
- Over roasted tofu
- In a creamy sauce like the one I used in my vegan mushroom stroganoff recipe
- Add gnocchi to it and serve as a main course meal
The sky is the limit, so, serve these peas and mushrooms with any ingredient you like. Be sure to tell me how you used it by commenting below
Brown vs white mushrooms
I think that brown mushrooms cook better than white mushrooms which is why I use them exclusively in my recipes.
In this recipe, brown mushrooms AKA crimini mushrooms are the right mushrooms to use. They are “meatier” and they work well with the peas. They are also called baby bella mushrooms.
If you want more mushroom recipes, check out my mushroom salad recipe. Mushroom recipes collection
Which type of mushroom will you put in this recipe?
Common questions about making this recipe
Yes, this mushrooms and peas recipe is completely freezer-friendly. Put it in a microwave-safe container, so, you can put it directly into the microwave to be heated.
Not for this recipe. That’s because they cut them very thick and my recipe calls for thinly sliced mushrooms. It might be a little tedious, but worth it.
Absolutely! If you have fresh oregano and basil use that instead. Add herbs like fresh mint or fresh thyme.
Yes, you can oven-roast the mushrooms separately and mix them with the peas and other ingredients. In a bowl, add oil, salt mushrooms, and spices. Spread on a baking sheet and roast in the oven for about 15 min or until browned. I prefer cooking in a large skillet because I can cook everything in one pan.
Once the recipe is done cooking, add an ounce of heavy cream or coconut milk and ¼ cup of vegetable broth to the skillet. Cook for three minutes or until the cream thickens.
So, would you like to see more peas and mushrooms recipes?
Sharing is caring
Don’t be shy, chime in below in the comments. Let me hear your opinion on this green peas and mushrooms recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Flipboard, Instagram and Youtube
Peas and Mushrooms Recipe
Equipment
- Wok or a sautee pan
- Wooden spoon
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic minced
- ¼ cup red onions finely diced
- 8 oz crimini mushrooms wash, dry and thinly slice them
- ½ cup green peas frozen or fresh
- ½ cup navy beans from a can, thoroughly washed
- 2 slices roasted bell pepper from a jar, chopped
- 1 tsp white wine vinegar or sub with lime juice
- 1½ tsp salt adjust to taste
- 1 tsp oregano dried
- 1 tsp basil dried
- ½ tsp Rosemary optional
For Garnish (Optional)
- lemon zest
- cilantro
Instructions
- Heat a saute pan or work on medium heat for 30 seconds
- Add the oil and let it warm up for 30 seconds
- Add the garlic and cook for 15 seconds
- Add the red onions and mix well
- When the red onions have caramelized, add the mushrooms
- Saute the mushrooms for about 7-10 minutes, until they are cooked
- Add the frozen peas, do not thaw them
- Cook the peas until they are not a frozen clump and turned bright green (about 6 minutes)
- Add the remaining ingredients (except garnish items) and mix well
- Cook for another 5 minutes and then turn off the heat
- Garnish and serve
