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RECIPE
11 INGREDIENTS5 STEPS30MIN

Peas with Shallots, Mushrooms, and Tarragon

4.0
2 Ratings
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
Despite using frozen peas, the fresh tarragon and thyme, as well as the shallots, mushrooms, and lemon came from our local green market. They work very well together in this simple side dish.

30MIN

Total Cooking Time

11

Ingredients
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Shallots, thinly sliced
0.5 lb
Baby Bella Mushrooms, sliced, de-stemmed
1/4 cup
Vegetable Broth
White Wine or Water
2 Tbsp
1 tsp
Tarragon, chopped
1 tsp
Fresh Thyme, chopped
1
Lemon, zested
1 Tbsp
to taste
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Directions

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Step 1
Zest the Lemon (1). Chop the Tarragon (1 teaspoon) and Fresh Thyme (1 teaspoon), Shallot (2) crosswise. De-stem, and slice the Baby Bella Mushrooms (0.5 pound).
Step 2
In a medium skillet, heat Olive Oil (1 tablespoon) over medium-low heat. Add shallots, and cook 3-5 minutes, until softened, and slightly translucent. Do not brown. Transfer shallots to a small bowl.
Step 3
Add more Olive Oil (1 tablespoon) to the pan, and increase heat to medium high. Add baby bella mushrooms, and saute until mushrooms are browned and have given off their liquid, 5-7 minutes. Transfer the mushrooms to the shallots bowl.
Step 4
Return pan to heat. Add Frozen Green Peas (14 ounce) and Vegetable Broth (1/4 cup) Heat over medium high heat, until broth boils and peas are heated through. Remove peas from heat, and stir in shallots and mushrooms to combine.
Step 5
Add tarragon, thyme, Butter (1 tablespoon), and lemon zest. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste). Serve and enjoy!

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