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Italian peas with Mushrooms is our special family Easter tradition.
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4.87 from 46 votes

Italian Peas and Mushrooms

A wonderful spring time combination of sweet peas, onions, garlic and mushrooms plus the addition of a flavorful broth. Use frozen peas and make this your traditional holiday vegetable.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: vegetable side, Vegetables
Cuisine: American-Italian
Servings: 6
Calories: 130kcal

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

Serving: 6g | Calories: 130kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 77mg | Potassium: 273mg | Fiber: 4g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 32.9mg | Calcium: 29mg | Iron: 1.3mg