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Sweet Peas and Mushrooms Recipe
Sweet Peas and Mushrooms Recipe photo by Taste of Home
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Sweet Peas and Mushrooms Recipe

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4.5 3 3
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For a different spin on a pea side dish, I added fresh mushrooms. They add so much flavor and it is so simple to whip up.—Wendy Masters, Grand Valley, Ontario
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 2 packages (10 ounces each) frozen peas
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Dash pepper

Nutritional Facts

3/4 cup: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 433mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 4g protein .

Directions

  1. Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender.
  2. Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through. Yield: 8 servings.
Originally published as Sweet Peas and Mushrooms in Taste of Home August/September 1999, p13


Reviews for Sweet Peas and Mushrooms

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Summy 233647
Reviewed Sep. 28, 2015

"I'm so glad I found this. I had aging onions and mushrooms in the fridge, and needed something to go with the leftover chicken and noodles I made two nights ago. Perfect recipe. Easy "pea"sy :) and delicious. I did add a little shake of basil at the end, because I just love basil in anything.

Oh, and I used kosher salt, and it was a teensy bit salty, so as cwfuff said, you might want to cut the salt in half (especially if you are using salted butter)."

MY REVIEW
jeanie toland-scott 26556
Reviewed Sep. 26, 2012

"This was so quick and easy to make. Really make a meal seem special."

MY REVIEW
cwbuff 27155
Reviewed Sep. 27, 2009

"Simple but tasty preparation. I cook peas a lot, so it's nice to have different but easy ways to make them. I did cut the salt in half, though. This recipe is going into my "keeper" file."

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