Prep 1 min
Cook 4 mins
I like sweet peas alone, but love them prepared this way. Its great substitute for when you are on a diet or just eating healthy. It literally takes 5 minutes to make but the taste is so worth it.
- 1 (8 ounce) can sweet peas (drained)
- 1 medium onion
- 1⁄2 cup fresh mushroom
- 1 teaspoon extra virgin olive oil
- in medium pan heat the saute the onion and mushroom until tender and slightly brown. Add the peas to the pan and toss until peas are warmed up and evenly mix with the mixture. Serve and enjoy.
Made for Fall Pick a Chef 2012...what a great dish to have as a side. I used frozen peas like Sydney Mike (hate canned peas) which I warmed a little in the micro and then added to the sauteing onions and mushrooms. Defiantely a keeper and going into my Favorites of 2012. Went great with Amy's Favorite Lemon and Rosemary Chicken#87587.
I did change things around a little here, because I don't use canned peas (frozen only) & I although I like my mushrooms uncooked, I will eat them cooked as long as they aren't limp! So, I thawed the peas & then heated them off the stove in boiled water, while sauteing the onion & then barely sauteing the mushrooms! All for a very tasty side, one both my other half & I thoroughly enjoyed! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]