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).
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.
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.
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.
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!