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Recipes
Peas with Shallots, Mushrooms, and Tarragon
Recipe

11 INGREDIENTS • 5 STEPS • 30MINS

Peas with Shallots, Mushrooms, and Tarragon

4.0
2 ratings
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.
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Peas with Shallots, Mushrooms, and Tarragon
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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.
http://www.garlicandzest.com
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.
30MINS
Total Time
$1.07
Cost Per Serving
Ingredients
Servings
4
US / Metric
Shallot
2
Shallots, thinly sliced
Baby Bella Mushroom
3 cups
Baby Bella Mushrooms, sliced, de-stemmed
Vegetable Broth
1/4 cup
Vegetable Broth
or White Wine or Water
Olive Oil
2 Tbsp
Tarragon
1 tsp
Tarragon, chopped
Fresh Thyme
1 tsp
Fresh Thyme, chopped
Lemon
1
Lemon, zested
Butter
1 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
196
Fat
10.6 g
Protein
7.2 g
Carbs
19.9 g
Add to plan
logo
Peas with Shallots, Mushrooms, and Tarragon
Save
author_avatar
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Zest the Lemon (1). Chop the Tarragon (1 tsp) and Fresh Thyme (1 tsp), Shallots (2) crosswise. De-stem, and slice the Baby Bella Mushrooms (3 cups).
step 1 Zest the Lemon (1). Chop the Tarragon (1 tsp) and Fresh Thyme (1 tsp), Shallots (2) crosswise. De-stem, and slice the Baby Bella Mushrooms (3 cups).
step 2
In a medium skillet, heat Olive Oil (1 Tbsp) 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 2 In a medium skillet, heat Olive Oil (1 Tbsp) 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 Tbsp) 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 3 Add more Olive Oil (1 Tbsp) 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 (3 2/3 cups) 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 4 Return pan to heat. Add Frozen Green Peas (3 2/3 cups) 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 Tbsp), and lemon zest. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste). Serve and enjoy!
step 5 Add tarragon, thyme, Butter (1 Tbsp), and lemon zest. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste). Serve and enjoy!
Tags
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Beans & Legumes
American
Gluten-Free
Lunch
Shellfish-Free
Vegetarian
Side Dish
Vegetables
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