Italian Peas and mushrooms was something my mother made quite often and on the table on special occasions like Easter, Christmas, Thanksgiving or Sunday dinner.
A simple dish with inexpensive ingredients, just like it was made back home in her town of Cosenza, Italy.
Like vegetables? Try my recipe for Pasta with Ricotta and Peas, Pasta with Chickpeas, or my Sauteed Kale and Potatoes.
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Here's Why You'll Love this Dish
You'll love peas and mushrooms as a side dish because:
- flavors balance out between the sweetness of the peas and the earthy flavor of mushrooms
- texture of the peas makes the dish comforting in it's own way
- quick to cook as a side dish and isn't to complicated to make
- packed with nutrients like fiber, vitamin and antioxidants
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What Pairs Well with Mushroom and Peas?
Some dishes that pair well with mushroom and peas, like:
Ingredients
For this peas and mushroom recipe you won't need many ingredients, but you'll need: olive oil, onion, peas (frozen is best), fresh mushrooms, bouillon cube, water and salt and pepper.
For exact measurement details see recipe card...
How to Make Italian Peas and Mushrooms
Start off by rinsing and cutting your mushrooms. Set aside. Have all of your ingredients ready and heat up your oil on the stovetop on medium heat.
Sauté sliced onions in olive oil until translucent. Season with salt while cooking.
Add peas. If you are using frozen peas do not thaw out add from frozen. Add bouillon cube and water and bring to a boil. Use a wooden spoon to mix as the mixture warms up.
Add mushrooms. Season with salt if needed and pepper.
Simmer on low for 30 minutes or until peas are wrinkled.
Storage:
Peas and mushrooms store very well. Store them in the fridge in an airtight container for 4 to 5 days.
Warm up in the microwave or on the stovetop. Peas and mushrooms is one of those things that tastes better as it sits.
You can also freeze peas and mushrooms, just store them in an airtight container and thaw out overnight. Then warm up as usual.
Top Tip
No need to shell peas or use fresh peas with this recipe. Frozen peas work really great.
Substitutions and Variations
Here are some great ideas for substitutions and variations:
- Lemon Zest - add a little bit of lemon zest as an acid to enhance the flavor
- Carrots - add cubed carrots for color and added vegetable variety
- Butter - instead of olive oil use butter for a richness
- Spice it Up - add chilli flakes or hot oil to spice things up
- Mushrooms - try different mushroom varieties
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes! Frozen peas work perfectly and don't need to be thawed - just add them in the pot and simmer.
Cremini are the most popular mushrooms to cook with, but you can use any type of mushroom with this dish.
Absolutely! You can make and store peas and mushrooms until you are ready to use them.
Recent Main Dishes
Recipe Details
Italian Peas and Mushrooms
https://easyhomemaderecipes.caIngredients
- ¼ cup olive oil
- 1 medium onion sliced
- 4 cups peas shelled, fresh or frozen
- 1 beef bouillon cube chicken or vegetable, 6.6 grams
- ½ cup water
- 1 cup cremini mushrooms sliced
- salt and pepper to taste
Instructions
- Start off by rinsing and cutting your mushrooms. Set aside.
- Sauté sliced onions in olive oil until translucent. Season with salt while cooking.¼ cup olive oil, 1 medium onion
- Add peas. If you are using frozen peas do not thaw out add from frozen. Add bouillon cube and water and bring to a boil. Use a wooden spoon to mix as the mixture warms up.4 cups peas, 1 beef bouillon cube, ½ cup water
- Add mushrooms. Season with salt if needed and pepper. Simmer on low for 30 minutes or until peas are wrinkled.1 cup cremini mushrooms, salt and pepper
Notes
Top Tip
No need to shell peas or use fresh peas with this recipe. Frozen peas work really great.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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