When I was a child, my mother would make a dish similar to this and it was always my favorite way to eat peas. The most important thing to remember when cooking peas is to not overcook them. Canned peas and overcooked peas are a great disservice to an otherwise delicious vegetable.
Italian Peas with Mushrooms
- 2 tablespoons olive oil
- 1 cup Baby Bella / Crimini mushrooms, sliced
- 1 large garlic clove, minced
- 1 pound frozen peas
- 1 tablespoon fresh mint, finely chopped
- Salt (to taste)
- Black pepper, freshly ground (to taste)
- ½ cup panko or gluten-free panko bread crumbs
Heat olive oil in a large, lidded skillet over medium heat. Add the sliced mushrooms and garlic, and sauté until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the peas, mint, salt and pepper. Cover the pan with lid and cook until peas are tender, about five minutes.
In a separate skillet, toast the bread crumbs until light golden brown and fragrant.
Sprinkle the breadcrumbs over the mushrooms and peas, and serve immediately (or keep warm until ready to serve).