A holiday would not seem like a holiday if we didn't serve my mamma's Italian Peas and Mushrooms. The sweet peas, savory onions and garlic with the earthy mushrooms make the perfect vegetable side that goes with any meat.
{Piselli italiani con funghi}.
She loved making Easter dinner for our family. We knew that on her beautifully set table, we would find delicious Italian peas.
Italian peas a holiday tradition
Once she and papá became older, we enthusiastically took on the job of preparing the holiday dinners. Naturally, she wanted to contribute "something," she was an Italian mamma after all. It was always Italian peas with mushrooms at Easter or her broccoli casserole at Christmas. But the broccoli story is for another time.
It was always either Italian peas with mushrooms at Easter or her broccoli casserole at Christmas. But the broccoli story is for another time.
There was a special glow about her when she had everyone under one roof, and she was able to feed us. Yes, she fed us delicious meals, but it was more, with every bite we knew she was feeding us food made with love.
To Italians cooking is love
Mamma worked a lot of hours at the cookie factory, but I never heard her complain that she was too tired to cook or to do anything for us.
Her family was her life. Making them happy was what made her happy.
During the summer the three kids and I would spend several weeks visiting with them. My Honey had to work -- this was his busy time so he'd drive us out there then he would pick us up. Mamma took her vacation during this time.
She wanted to spend every minute she could with us.
We've always loved springtime pea dishes. Another one that you must try that's a Venetian Classic is Risi e Bisi. Instead of the classic rice we used farro. The grain is so rich and creamy you'd think it was risotto.
Carrying on the traditions
My Honey and I are truly blessed. We have cherished memories of Easters, Thanksgivings, Christmases, and all the holidays in between. Our parents cared deeply. They made sure we grew up to be responsible and caring parents ourselves. Now, we carry on their traditions and create some of our own.
Isn't that what life is all about?
If you'd like to start your own Easter tradition, how about making our delicious Easter Bread with colored eggs? It's delicious and our children look forward to it every year.
Another recipe that's joined our holiday roster is Marsala Glazed Carrots. It's a simple dish that delivers big on flavor and presentation!
Buona Pasqua e Buona Primavera!
Alla Prossima
📖 Recipe
Italian Peas and Mushrooms
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ¾ chopped onion
- 2 cloves garlic minced
- 1 pound frozen peas or fresh peas equivalent
- 1 cup sliced baby bella mushrooms brown ones
- ½ cup Progresso brand Tuscany broth -- or chicken broth
- ½ teaspoon Tuscany seasoning or Italian seasoning
- Salt q b quanto basta or to your taste
- ½ teaspoon freshly ground black pepper { more or less to your taste}
Instructions
- Heat olive oil and butter in a large lidded skillet over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas,Tuscany seasoning, salt and pepper. Cover the pan with lid and cook until peas are tender, about 5 minutes.
- Serve immediately or keep warm on very low heat until ready to serve.
Nutrition
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