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Italian Peas with Mushrooms & Mint

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

Course: Side Dish
Cuisine: Italian
Keyword: Mushrooms, Peas, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 159 kcal
Author: Alina Eisenhauer


  • 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


  1. 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.

  2. In a separate skillet, toast the bread crumbs until light golden brown and fragrant.
  3. Sprinkle the breadcrumbs over the mushrooms and peas, and serve immediately (or keep warm until ready to serve).

Nutrition Facts
Italian Peas with Mushrooms
Amount Per Serving (1 g)
Calories 159 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0g0%
Cholesterol 4mg1%
Sodium 58mg3%
Potassium 238mg7%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 615IU12%
Vitamin C 30.7mg37%
Calcium 23mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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