Equipment
* optional
Ingredients
Vegetables
- 250 g cremini mushrooms, cleaned and quartered
- 300 g green peas, fresh or frozen
- 1 shallot, finely diced
- 1 garlic, minced
Fat & Seasoning
- 30 g unsalted butter, divided
- 15 ml olive oil
- salt
- black pepper, freshly ground
Finishing
- 10 g fresh mint leaves, chiffonade (thinly sliced)
- lemon zest
- 5 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 171 kcal
- Protein
- 6 g
- Carbohydrates
- 16 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 301 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 496 mg
- Calcium
- 43 mg
- Iron
- 1.6 mg
- Magnesium
- 29 mg
- Phosphorus
- 92 mg
- Zinc
- 1.0 mg
- Vitamin A
- 85 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.6 mg
- Folate
- 55 mcg
- Water
- 71 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil and half of the butter (15g) in a large skillet over medium-high heat until the butter foams but does not brown.
Add the quartered mushrooms to the pan in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden-brown crust.
Stir the mushrooms and add the diced shallot. Cook for 2 minutes until the shallot softens and becomes translucent, reducing heat slightly if necessary to prevent burning.
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
Stir in the peas and the remaining butter (15g). Cook for 2-3 minutes until the peas are tender and bright green (if using frozen) or cooked through (if using fresh).
Remove from heat. Immediately stir in the lemon zest, lemon juice (if using), and fresh mint. Season generously with salt and pepper to taste.
Chef's Notes
- If using fresh garden peas, blanch them in boiling salted water for 1 minute before adding to the skillet to ensure even cooking with the mushrooms.
- For a richer finish, substitute the final addition of butter with 20ml of heavy cream.
- Tarragon or basil can be excellent alternatives to mint if you prefer a more savory herbal profile.
Storage
Refrigerator: 3 days — Mint may discolor upon reheating; add fresh herbs after warming.
Reheating: Gently reheat in a pan with a splash of water or butter over medium-low heat.
Troubleshooting
Mushrooms are soggy and pale
Cause: Pan was overcrowded or heat was too low
Fix: Remove peas/liquid if possible, increase heat to high to evaporate moisture, though texture may be compromised.
Prevention: Use a large enough skillet to hold mushrooms in a single layer; cook on medium-high heat.
Peas are wrinkled and grey
Cause: Overcooked or acidic ingredients (lemon) added too early
Fix: Cannot be fixed visually; serve immediately.
Prevention: Cook peas only until heated through; add lemon juice right before serving.
Cultural Context
The combination of peas (petits pois) and lettuce or onions is a staple of French 'à la Française' cooking. This recipe simplifies that concept by using mushrooms for umami and quick sautéing to preserve the vibrant color and snap of the vegetables, typical of modern spring bistro fare.
