Mushrooms with Peas and Tomatoes

Mushrooms with peas and tomatoes is the perfect side dish paired with roasted pork or chicken.

I adapted this quick side from Sara Foster’s Fresh Every Day cookbook. I love its earthy flavours and bright colours. 

SERVES 6 TO 8

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups (375 mL) sliced cremini mushrooms
  • 1 pint (500 mL) cherry tomatoes
  • 3 cups (750 mL) fresh or frozen peas
  • Salt and pepper to taste

Method

In a large saucepan, melt butter with oil over medium-high heat. Sauté onion until just softened, about 3 minutes. Add mushrooms and sauté, stirring frequently, until soft and golden, about 5 more minutes. Add cherry tomatoes and sauté a few more minutes. Add peas and cook, stirring, until tomatoes and peas are soft but peas are still bright green, about 5 minutes. Season with salt and pepper and serve immediately.

 
sidesRennie Chunsalads, mushrooms