In the military the acronym K.I.S.S. stands for keep it simple stupid. On our blog let's make that a little nicer and say keep it simple but scrumptious...
The other night when I finally got to make the steak dinner I had planned for a few days, I just wanted some easy side dishes. I quickly threw together some peas and mushrooms and it was wonderful with the steak and the tortellini alfredo. The simplicity of the peas easily balanced the richness of the tortellini.
If you every need a quick vegetable to serve with dinner, you may want to try this. It's probably not much different from what you already do, but the hint of mint, really releases the flavor of the peas. Besides, today is St. Patrick's Day so GREEN peas it is!
PEAS WITH MUSHROOMS AND ONIONS
Elise Feiner
2 cans LeSueur® baby peas, leave the liquid
1 jar or can of mushrooms, sliced and drained
1 small onion, peeled and diced
2 tablespoons oil
Garlic salt to taste (optional)
⅛ teaspoon black pepper
Salt to taste
Dried Mint about 1 tablespoon
In a medium saucepan, heat the oil. Add the onions and sauté until golden in color and translucent. Add the peas, mushrooms, salt, black pepper, and garlic salt if you are using it. Crumble in the fresh mint. Bring to a boil, reduce heat, and simmer for a minute or two and serve immediately.
What you need for the recipe:
and garlic salt if you are using it
PEAS WITH MUSHROOMS AND ONIONS
Elise Feiner2 cans LeSueur® baby peas, leave the liquid
1 jar or can of mushrooms, sliced and drained
1 small onion, peeled and diced
2 tablespoons oil
Garlic salt to taste (optional)
⅛ teaspoon black pepper
Salt to taste
Dried Mint about 1 tablespoon
Peel the onion
cut in thin slices (you can leave the onion whole)
turn 90 degrees
cut in thin slices again
slice down to dice
Set aside
Open the mushrooms and
Drain the liquid
cut in thin slices (you can leave the onion whole)
turn 90 degrees
cut in thin slices again
slice down to dice
Set aside
Open the mushrooms and
Drain the liquid
In a medium saucepan, place the oil
Just enough to cover the bottom and heat
Add the onions
and sauté until
golden in color and translucent
Add the peas, (don't drain the peas)
mushrooms,
salt,
(I add just a tiny bit, because I like
to add a little garlic salt for flavor too)
black pepper,
Crumble in the fresh mint
(please note, if you are not a fan of
mint, don't use it)
and garlic salt if you are using it.
Bring to a boil,
reduce heat, and simmer for a minute or two
Place in a serving dish and serve immediately.
Just enough to cover the bottom and heat
Add the onions
and sauté until
golden in color and translucent
Add the peas, (don't drain the peas)
mushrooms,
salt,
(I add just a tiny bit, because I like
to add a little garlic salt for flavor too)
black pepper,
Crumble in the fresh mint
(please note, if you are not a fan of
mint, don't use it)
and garlic salt if you are using it.
Bring to a boil,
reduce heat, and simmer for a minute or two
Place in a serving dish and serve immediately.
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