Italian Peas and Mushrooms

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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Prep Time 5

Cook Time 30

Total Time 35

Course Sides and Sauces

Cuisine Italian

Servings

Calories 253 kcal

Equipment

Ingredients

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

Calories: 253kcalCarbohydrates: 24gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.04mgSodium: 251mgPotassium: 479mgFiber: 9gSugar: 10gVitamin A: 1110IUVitamin C: 60mgCalcium: 47mgIron: 2mg

Keyword beef, mushroom, vegetables

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