Mushrooms and Peas
Italian-Style Mushrooms and Peas in Herb Broth
Frozen peas and baby bellas come together in a fragrant herb broth that tastes like spring, no matter the season. This simple side dish proves that the best flavors often come from letting good ingredients shine with minimal fuss.
Frozen peas get a bad reputation, but they're actually one of the smartest shortcuts in the kitchen. They're picked at peak sweetness and flash-frozen within hours, which means they often taste better than fresh peas that have been sitting around for days. This dish celebrates that convenience while treating the peas with the respect they deserve.
The technique here is all about building layers of flavor in a single pan. You start with that classic Italian base of olive oil, butter, onion, and garlic — the soffritto that forms the backbone of countless dishes. The mushrooms add an earthy counterpoint to the peas' sweetness, while a splash of herb-scented broth ties everything together into something that tastes far more complex than its humble ingredients suggest.
What makes this work so well is the timing. Everything cooks quickly, so the peas stay bright green and the mushrooms keep their texture. It's the kind of side dish that transforms a simple weeknight dinner into something that feels intentional and satisfying, without requiring any special skills or hard-to-find ingredients.
Ingredients
- 2 tbspextra-virgin olive oil
- 1 tbspunsalted butter
- ¾ cupyellow onion, chopped
- 2 clovegarlic cloves, minced fine
- 1 lbfrozen peas (no need to thaw)
- 1 cupbaby bella mushrooms, sliced 1/4-inch thick
- ½ cupTuscany broth or good-quality chicken broth
- ½ tspTuscany seasoning or Italian herb blend
- kosher salt, to taste
- ½ tspfreshly cracked black pepper
Instructions
- Combine the olive oil and butter in a large lidded skillet and set over medium heat. Let the butter melt completely and start to foam slightly — this combination gives you the best of both worlds for flavor and browning.
- Toss in the chopped onion and minced garlic, stirring frequently. Cook until the onion softens and turns translucent, about 4-5 minutes. Keep the heat at medium to avoid scorching the garlic, which turns bitter fast.
- Add the sliced mushrooms to the pan and let them cook undisturbed for a minute before stirring. Continue cooking until they release their moisture and develop golden-brown edges, about 3-4 minutes total.
- Pour in the broth and add the frozen peas, Italian seasoning, salt, and pepper. Give everything a good stir, then cover the pan and let it simmer until the peas are bright green and tender.⏱ 5 min
Tips & Tricks
- Don't thaw the peas first — adding them frozen to the hot pan helps them cook evenly without turning mushy.
- Let the mushrooms sit undisturbed for that first minute so they start to brown instead of steaming in their own moisture.
- If your broth is particularly salty, taste before adding the full amount of salt called for in the recipe.
- This reheats beautifully the next day, though you might need to add a splash more broth if it looks dry.
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Fresh peas work great, but they'll need an extra 2-3 minutes of cooking time to become tender. Add them with the mushrooms rather than at the end.
What can I substitute for the Tuscany seasoning?
Italian seasoning works perfectly, or make your own blend with dried basil, oregano, thyme, and a pinch of rosemary. Start with half the amount since homemade blends tend to be more potent.
Can I make this ahead of time?
This dish is best served fresh, but you can prep everything in advance. Store the chopped vegetables separately and have the seasonings measured out, then it only takes 10 minutes to cook.
Why use both olive oil and butter?
Olive oil has a higher smoke point for sautéing, while butter adds richness and helps with browning. Together they give you better flavor than either fat alone.