Sauteed Mushrooms and Peas

This healthy and flavorful side dish for Sautéed Mushrooms & Peas combines mushrooms, frozen peas, onion, garlic and a savory blend of herbs and spices to make an easy yet elegant side dish fit for busy weeknights and special occasions.

sauteed peas with mushrrooms

This simple sauteed peas and mushrooms recipe is my favorite way to prepare a bag of frozen peas and make them taste amazing. Not to mention, the aromatics in this delicious recipe will make your kitchen smell amazing too.

A bag of frozen peas gets dressed up with fragrant mushrooms, onions, garlic and plenty of herbs and seasonings to make an incredibly flavorful, healthy side dish fit for any holiday table.

Whether you’re looking for a recipe to switch up your weeknight side dish routine or you’re looking for a quick yet impressive way to serve mushrooms and peas this holiday season, look no further. This frozen pea recipe with sauteed mushrooms is exactly what you need.

💗 Why You’ll Love this Recipe

  • Incredible flavor. There’s nothing boring about these peas and mushrooms.
  • Delicious way to make frozen peas. This recipe turns a bag of frozen peas into a restaurant-quality gourmet side dish.
  • Perfect healthy side dish for busy weeknights and special occasions.
  • Adaptable. With simple swaps, this dish is Whole30 compliant. It is also compatible with vegetarian/vegan diets.

🍄Ingredients You’ll Need

  • Button Mushrooms – are actually cremini mushrooms harvested before reaching maturity. The flavor is stronger than white mushrooms yet not quite as funky as cremini mushrooms.
  • Frozen Peas – are flash frozen at the peak of ripeness, so they’re sweet, soft and a delicious addition to recipes.
  • Shallot (or red onion) – sliced thin. Shallots build on the aromatic savory flavors.
  • Fresh Garlic – minced. Builds flavor.
  • Beef Broth (or chicken broth or water) – is used to cook the frozen peas.
  • Lemon Zest & Juice – brings out the natural flavors of the fresh ingredients and gives the peas and mushrooms a vibrant, crisp taste.
  • Italian Seasoning – is a great blend of herbs (usually basil, thyme, oregano and rosemary) to give food comforting, rustic flavor.
  • Coconut Aminos (or soy sauce/tamari) – Coconut aminos are a tasty soy-free and gluten-free alternative to soy sauce/tamari. It’s especially useful as a substitute for soy sauce in Whole30 recipes.
  • Butter (or ghee or avocado oil) – Butter adds flavor and coats the skillet to prevent stickiing.
  • Salt & Pepper – to taste.
sauteed mushrooms and peas

📖 How to Make Sauteed Mushrooms & Peas

1️⃣ Saute shallots & garlic: Heat a large skillet over medium-high heat. Add butter and warm until hot but not smoking. Add shallots and saute until soft and translucent. Add the garlic and saute until fragrant (about 1 minute). Remove from heat and transfer to a bowl.

2️⃣ Saute mushrooms: In the same skillet, heat more butter. Add mushrooms and saute until soft and fragrant. Then, add a splash of coconut aminos and stir (loosening up any browned bits on the bottom of the pan). Transfer to the bowl with the shallots and garlic.

3️⃣ Add peas & seasonings: Add frozen peas and beef broth to the skillet. Cook over medium-high heat until the peas are warmed through and the liquid cooks out (2 to 3 minutes). Transfer mushrooms, shallots and garlic back to the skillet with the peas.

4️⃣ Stir in lemon zest, lemon juice and Italian seasonings. Remove from heat. Season to taste with salt and pepper and serve hot.

👩🏻‍🍳 Chef’s Tips

Use a large heavy skillet. When you’re sauteing the mushrooms and onions they need room to spread out and brown evenly. If the skillet is too small and crowded, the mushrooms will steam and get slimy.

Fresh peas or frozen? Frozen peas are mainly used out of convenience. They are picked at the perfect time, flash frozen and available year-round. If fresh garden peas are available, you can absolutely use them instead. Simmer young, shelled peas in broth for 5 minutes or until vibrant and crisp-tender.

To prevent garlic from burning, you can add it in with the peas at the end.

Add some heat. When the mushrooms are almost browned, clear a small space in the pan to toast a 1/2 teaspoon of red pepper flakes until fragrant (about 30 seconds) and then stir in with the mushrooms and remove from the pan.

whole30 mushrooms and peas

🍄 Whole30 Sauteed Mushrooms and Peas

Can you eat peas on Whole30? For most of the Whole30 programs existence, peas fell into the “legume gray area” making them technically not allowed. However, the rules changed in 2020 and now green peas, yellow peas, split peas, sugar snap pea and snow peas are an exception to the legume restriction.

With a just a couple of simple swaps, these sautéed mushrooms and peas can be enjoyed on a round of Whole30.

  • Broth: Be sure to use a compliant beef or chicken broth (or water). Better yet, make your own! 🙂
  • Coconut Aminos: are a Whole30 pantry-staple. This soy-free and gluten-free soy sauce alternative adds great umami flavor to foods.
  • Ghee or Avocado Oil: Butter (dairy) is out on Whole30 but you can use ghee (clarified butter) instead or avocado oil (or any compliant oil).

🥕 Vegan Sautéed Mushrooms & Peas

To make this dish vegetarian and vegan, simply use vegetable stock or broth (or water) in place of beef broth and instead of butter substitute avocado oil or your favorite plant-based buttery spread.

🔁 Variations

Mix and match the mushrooms: Instead of OR in addition to button mushrooms you can use cremini, portobello or shiitake.

Add more vegetables: Add diced red bell pepper, carrots or corn to the dish. You could also mix in roasted potatoes or sweet potatoes.

Herbs & Spices: Stir in a small handful of fresh chopped herbs at the end (parsley, dill, tarragon, basil, mint, etc).

🍽️ Serving Suggestions

For holiday festivities , present sautéed mushrooms and peas hot on a platter garnished with lemon wheels and sprinkled with freshly grated parmesan. Serve alongside:

This dish is also great to have on hand to add to cream-based pasta sauce, tomato-based pasta sauce, risottos, omelettes, etc.

🧊 Storing & Freezing

Storing: The best way to store sauteed peas and mushrooms is in a shallow airtight container or bag in the fridge for 3 to 5 days.

Freezing: Once cooled completely, freeze cooked mushrooms and peas in a shallow airtight container of freezer-safe bag for up to 3 months. Keep in mind the the texture will not be as crisp-tender once reheated.

FAQ

How do you use frozen peas?

Frozen peas are best steamed for a few minutes to take the chill off. Peas are flash-steamed and then frozen, so you’re essentially just warming them through. They are a great addition to soups, vegetable medleys, salads, etc.

Are peas ok on Whole30?

As of 2020, all varieties of pea pods are okay on Whole30 -including canned and frozen as long as the ingredients are just “peas.”

Are beans allowed on Whole30?

No. Beans are not compatible with the Whole30 protocol. HOWEVER, pea pods (green beans, sugar snap peas, snow peas and green peas) are an exception.

Are frozen peas already cooked?

Yes. Frozen peas are flash-steamed and then frozen, so you only need to warm them until heated through to retain their sweetness and crisp texture.

More Healthy Side Dish Recipes

Gluten-Free Stuffing
Riced Cauliflower Stuffing
Creamy Mashed Cauliflower
How Long To Boil Artichokes
Keto Green Bean Casserole
Sugar-Free Instant Pot Cranberry Sauce

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sauteed peas with mushrooms

Sauteed Mushrooms and Peas

This healthy and flavorful side dish combines mushrooms, frozen peas, onion, garlic and a savory blend of herbs and spices to make an easy yet elegant side dish fit for busy weeknights and special occasions.
3.25 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 123kcal

Ingredients

  • 8 oz Button Mushrooms sliced
  • 12 oz Peas frozen
  • ¼ cup Shallot or red onion (sliced)
  • 1 tsp Garlic minced
  • ½ tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 2 tsp Italian Seasoning
  • 2 tbsp Coconut Aminos or soy sauce or tamari
  • 2 tsp Unsalted Butter or ghee or avocado oil
  • Salt & Pepper to taste

Instructions

  • Heat a large skillet over medium-high heat. Add butter and warm until hot but not smoking. Add shallots and saute until soft and translucent. Add the garlic and saute until fragrant (about 1 minute). Remove from heat and transfer to a bowl.
  • In the same skillet, heat more butter. Add mushrooms and saute until soft and fragrant. Then, add a splash of coconut aminos and stir (loosening up any brown bits). Transfer to the bowl with the cooked shallots and garlic.
  • Add frozen peas to the skillet. Cook over medium-high heat until peas are thawed, warmed through and tender (2 to 3 minutes). Transfer mushrooms, shallots and garlic back to the skillet with peas.
  • Stir in lemon zest, lemon juice and Italian seasonings. Remove from heat. Season to taste with salt and pepper and serve hot.

Nutrition

Serving: 4oz | Calories: 123kcal | Carbohydrates: 20g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 179mg | Potassium: 462mg | Fiber: 6g | Sugar: 7g | Vitamin A: 732IU | Vitamin C: 41mg | Calcium: 48mg | Iron: 2mg

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