PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
- Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
Nutrition Facts : Calories 406 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 116 milligrams, Sodium 456 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 40 grams
HERBED SNAP PEAS
Provided by Food Network Kitchen
Time 18m
Number Of Ingredients 0
Steps:
- Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
HERBED PEAS AND MUSHROOMS
Number Of Ingredients 9
Steps:
- Cook peas according to package directions in unsalted water. Drain well and keep hot.Meanwhile, in a small saucepan over medium heat, saute mushrooms and green onions in butter or margarine for 5 minutes or until limp.In a small bowl, combine sugar, salt, marjoram, thyme and pepper. Sprinkle over hot drained peas. Add mushroom mixture and stir until blended. Heat through and serve immediately,
Nutrition Facts : Nutritional Facts Serves
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HERBED PEAS
Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
PEAS WITH MUSHROOMS
Make and share this Peas With Mushrooms recipe from Food.com.
Provided by LonghornMama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
- Add marjoram, salt, pepper and nutmeg; mix well.
- Add peas and heat through.
HERBED PEAS AND MUSHROOMS
As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.
Yield serves 6, 3/4 cup per serving
Number Of Ingredients 8
Steps:
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and onion, covered, for 7 to 9 minutes, or until the mushrooms are tender, stirring occasionally.
- Stir in the remaining ingredients. Cook, covered, for 2 to 3 minutes, or until heated through, stirring occasionally.
- (Per Serving)
- Calories: 94
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 0mg
- Sodium: 89mg
- Carbohydrates: 16g
- Fiber: 4g
- Sugars: 8g
- Protein: 6g
- Dietary Exchanges
- 1 Starch
- 1 Vegetable
PEAS, MUSHROOMS, AND SCALLIONS
A unique way to serve peas! Fast, easy, and oh-so-yummy - a great dish to serve at dinner anytime, at potlucks, or at holiday dinners!
Provided by Helping Hands
Categories Low Cholesterol
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms and scallions in butter for a few minutes, then add peas. Add another pat of butter. Salt and pepper to taste, then saute until heated thru.
- Serve immediately, or, re-heat later in microwave, adding a bit more butter and salt and pepper, before re-heating.
Nutrition Facts : Calories 141.5, Fat 0.9, SaturatedFat 0.2, Sodium 168.3, Carbohydrate 24.8, Fiber 7.7, Sugar 10, Protein 11.3
HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS
Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.
Provided by Julia Moskin
Categories grains and rice, salads and dressings, main course, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
- Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
- Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
- When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
- When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 224 milligrams, Sugar 4 grams
CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
Steps:
- Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
PEAS WITH MUSHROOMS AND THYME
Organic peas, fresh mushrooms, olive oil and thyme make a tasty side dish in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
- Sprinkle with salt, pepper and thyme. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 4 g, TransFat 0 g
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