No matter how many summer peas we picked from the vegetable garden as kids, there never seemed to be enough for mom to make her Italian peas and onions. It was mostly my siblings and I to blame, sneaking freshly shelled peas when no one was looking. I’m not sure mom minded–we were getting our vegetables either way!
When peas were out of season, mom used frozen peas which are flash frozen at the height of their freshness. They’re not the same as freshly picked, but still tasty, nutritious, and sweet.
For a quick after-work dinner, add a fried egg or two to this recipe for added protein. Throw in a few slices of toast and you might as well be back in the Italian countryside. Buon appetito!
*Carla’s Tip*: Chop onions and mushrooms the same size, so that you can taste and see the peas, onions and mushrooms on your fork. Adjust cooking time to how small or large you cut the vegetables.
Italian Peas and Mushrooms
- 3 cups (750 mL) peas, fresh or frozen
- 3 Tbsp (45 mL) olive oil
- 1 red onion, diced
- 6 to 8 brown cremini mushrooms, chopped
- 3 to 4 sprigs fresh thyme, or your favourite herb
- Salt and pepper to taste
- If using frozen peas, place them in a colander under cold running water until defrosted; drain and set aside.
- In a large skillet, heat oil over medium heat. Add the onion and cook for about 3 to 4 minutes or until softened. Add the mushrooms and cook until softened and vegetables golden, 5 to 6 minutes. Add the peas, herbs, salt and pepper to taste.
- Cook for 2 to 3 minutes further, stirring to scrape up any brown bits from the bottom of the pan and peas are tender. I like to cover peas and set aside while I prepare the rest of the meal, which gives time for the flavour of vegetables and seasonings to develop. You can also serve immediately.