Best 12 Peas With Mushrooms Recipes

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**Indulge in a Symphony of Flavors: Peas with Mushrooms Recipes for Every Occasion**

From hearty main courses to delightful side dishes, peas and mushrooms make an unbeatable culinary duo. Get ready to tantalize your taste buds with a collection of delectable recipes that showcase the perfect harmony of these two ingredients. Discover the vibrant green peas and earthy mushrooms transformed into dishes that will elevate your dining experience. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, these recipes have you covered.

1. **Peas and Mushrooms Stir-Fry:**

This vibrant stir-fry is a symphony of flavors, colors, and textures. Fresh peas and mushrooms are stir-fried with aromatic ginger and garlic, coated in a savory sauce, and tossed with tender baby spinach. Serve over rice or noodles for a healthy and satisfying meal.

2. **Creamy Peas and Mushrooms Pasta:**

Indulge in the luxuriousness of creamy peas and mushrooms pasta. Perfectly cooked pasta is smothered in a velvety sauce made with fresh peas, tender mushrooms, and a touch of cream. Finished with grated Parmesan cheese, this dish is a comfort food classic that will warm your soul.

3. **Peas and Mushrooms Risotto:**

Experience the elegance of peas and mushrooms risotto. Arborio rice is slowly cooked in a flavorful broth, gradually absorbing the delicious flavors of peas, mushrooms, and white wine. Creamy and comforting, this risotto is a delightful main course or a stunning side dish.

4. **Peas and Mushrooms Quiche:**

Start your day with a delightful peas and mushrooms quiche. A flaky crust is filled with a savory filling of fresh peas, tender mushrooms, and a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche is sure to impress.

5. **Peas and Mushrooms Soup:**

Warm up with a comforting bowl of peas and mushrooms soup. Fresh peas and mushrooms are simmered in a flavorful broth, creating a savory and satisfying soup that's perfect for a cozy meal. Serve with crusty bread or crackers for a complete experience.

These peas and mushrooms recipes offer a culinary journey that celebrates the harmonious blend of these two ingredients. From stir-fries and pasta to risotto and quiche, each dish promises a unique taste experience. So, embark on this culinary adventure and discover the endless possibilities of peas and mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY MUSHROOM PEAS



Creamy Mushroom Peas image

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

2 cups frozen green peas
2 tablespoons butter
1 cup sliced fresh mushrooms
1 small chopped onion
1 tablespoon all-purpose flour
1 cup light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg

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



Peas with Mushrooms image

Very easy. Great with steak or fish.

Provided by MOLSON7

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 9

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (10 ounce) package frozen green peas, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried thyme
1 pinch black pepper

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

CREAMED PEAS WITH MUSHROOMS AND ONIONS RECIPE



Creamed Peas With Mushrooms and Onions Recipe image

These creamed peas are made with an easy and light white sauce, onions, and sautéed mushrooms. An easy and elegant recipe for peas.

Provided by Diana Rattray

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 small onion, thinly sliced and separated into rings
4 to 6 ounces thinly sliced mushrooms
2 tablespoons all-purpose flour
1/4 cup water, low sodium vegetable broth, or chicken broth
1/2 cup milk
1 package (10 to 12 ounces) frozen peas, cooked
dash ground nutmeg
dash ground black pepper
salt, to taste

Steps:

  • Gather the ingredients.
  • In a medium saucepan, melt butter over medium-low heat. Add the mushrooms and onions and sauté, stirring, until mushrooms are golden and onions are tender.
  • Stir in flour until well blended. Continue cooking for 2 minutes, stirring constantly.
  • Gradually add the chicken broth and milk to the roux and mushroom mixture. Continue cooking, stirring, until the sauce is thickened.
  • Add the hot cooked and drained peas to the sauce and stir to blend.
  • Taste and add a dash of ground nutmeg, freshly ground black pepper, and salt, to taste.

Nutrition Facts : Calories 166 kcal, Carbohydrate 20 g, Cholesterol 18 mg, Fiber 5 g, Protein 7 g, SaturatedFat 4 g, Sodium 224 mg, Sugar 7 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

CREAMED PEAS WITH MUSHROOMS AND ONIONS.



Creamed Peas With Mushrooms and Onions. image

Yummy side dish. I love peas! Use low fat milk for a lighter sauce or half and half for a richer sauce. I usually use what I have on hand. Sometimes I add a small handful of swiss cheese and a small handful of grated parmesean cheese to make it even yummier! I also find canned mushrooms work well in this if you are not against all things canned :) This is from southern cooking.

Provided by SarahBeth

Categories     < 30 Mins

Time 30m

Yield 1 side dish, 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 small onion, thinly sliced and separated into rings
1 cup button mushroom, thinly sliced
2 tablespoons flour
1/4 cup water or 1/4 cup chicken broth
1/2 cup milk
1 (10 -12 ounce) package frozen peas, cooked
1 dash ground nutmeg
1 dash ground black pepper
salt, to taste

Steps:

  • Melt butter over medium-low heat.
  • Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
  • Stir in flour until well blended.
  • Add the chicken broth and milk.
  • Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

PEAS WITH MUSHROOMS AND THYME



Peas with Mushrooms and Thyme image

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

1 tablespoon olive or vegetable oil
1 medium onion, diced (1/2 cup)
1 cup sliced fresh mushrooms
1 bag (16 oz) Cascadian Farm® frozen organic garden peas
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon white pepper
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

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

PEAS WITH MUSHROOMS



Peas With Mushrooms image

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

1/2 lb fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1 dash nutmeg
1 (10 ounce) package frozen green peas, cooked

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.

GREEN PEAS AND MUSHROOMS



Green Peas and Mushrooms image

This comes from "Light and Easy Diabetes Cuisine" by Betty Marks. I prefer to use fresh green peas if I have them; but it works well with frozen too.

Provided by PaulaG

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
2 cups green peas (fresh or frozen)
1 teaspoon vegetable oil
4 large mushrooms, sliced
3 green onions, chopped
1 tablespoon low sodium soy sauce

Steps:

  • In a saucepan, bring water to a boil, add peas and.
  • cook 5 minutes or until just tender.
  • Drain thoroughly.
  • While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
  • Combine with peas and toss with soy sauce.
  • Serve immediately.

Nutrition Facts : Calories 79.5, Fat 1.5, SaturatedFat 0.2, Sodium 141.7, Carbohydrate 12.4, Fiber 4.2, Sugar 4.9, Protein 5

PEAS AND MUSHROOMS IN CREAM



Peas and Mushrooms in Cream image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds fresh green peas or one 10-ounce package frozen
1/2 pound fresh mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper
1/2 cup heavy cream

Steps:

  • If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
  • Meanwhile, cut the mushrooms into quarters.
  • Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 552 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED PEAS WITH MUSHROOMS AND GARLIC



Sauteed Peas With Mushrooms and Garlic image

This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (16 ounce) bag frozen peas
8 ounces sliced mushrooms
2 -4 garlic cloves, to your taste
4 tablespoons butter
salt and pepper

Steps:

  • Melt butter in skillet.
  • Add mushrooms and garlic.
  • Saute until mushrooms are tender, about 5 minutes.
  • Add frozen peas and stir to coat.
  • Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
  • Salt and pepper to taste.

BROTHY COD WITH PEAS AND MUSHROOMS



Brothy Cod With Peas and Mushrooms image

In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
6 ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick (about 2 cups)
Kosher salt and black pepper
1 cup pearl couscous
1 (8-ounce) bottle clam juice
1 1/2 pounds skinless cod fillet, cut into 1 1/2-inch pieces
1 cup thawed frozen peas
1/4 cup chopped scallions

Steps:

  • In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
  • Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
  • Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
  • Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
  • Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto With Peas image

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.

Provided by Martha Rose Shulman

Categories     dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion, or 2 shallots, minced
3/4 to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
2 garlic cloves, minced
2 teaspoons fresh thyme leaves or chopped sage
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 cup frozen peas, thawed (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Steps:

  • Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  • Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  • Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  • Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams

Tips:

- Fresh or frozen peas can be used for this recipe. If using frozen peas, thaw them before cooking. - Use a variety of mushrooms for a more flavorful dish. Cremini, shiitake, and oyster mushrooms are all good choices. - If you don't have white wine, you can use chicken broth or vegetable broth instead. - Serve the peas and mushrooms with your favorite side dish, such as rice, pasta, or mashed potatoes. - You can add other vegetables to this dish, such as carrots, celery, or onions. - If you want a thicker sauce, you can add a cornstarch slurry to the peas and mushrooms. - Garnish the dish with fresh herbs, such as parsley, chives, or dill.

Conclusion:

Peas with mushrooms is a delicious and easy-to-make side dish that can be enjoyed all year round. With its vibrant colors and flavors, this dish is sure to please everyone at your table. So next time you're looking for a quick and healthy side dish, give this recipe a try!

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