Sautéed Peas with Mushrooms
Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright, tender green peas. Switching from a saucepan to a skillet allowed the peas to heat more quickly and evenly over the larger surface.
Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.
2 teaspoons olive oil
6 ounces cremini mushrooms, cleaned and quartered
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 pound frozen baby peas (3 cups) (see note)
1/4 cup low-sodium chicken broth
1/4 teaspoon sugar
2 tablespoons minced fresh thyme
1 tablespoon unsalted butter
2 teaspoons juice from 1 lemon
Table salt and ground black pepper
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until softened, 3 to 5 minutes, until mushrooms are light golden brown. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add thyme and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.
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