The combination of mushrooms and peas represents a truly happy culinary union for me! And when autumn comes, I often like to prepare this simple, quick, and tasty side dish using either fresh mushrooms or frozen ones depending on availability. On this occasion, I took advantage of the generous donation from my neighbor, who one evening showed up with some super fragrant, freshly picked porcini mushrooms. After thanking her for this unexpected gift, I immediately set to work cleaning them and using some right away while freezing the rest for future use! Apart from the effort in this cleaning phase, preparing porcini mushrooms and peas in a pan will be a breeze with the advantage of bringing to the table an excellent vegetable alternative in three simple steps! It will be perfect to accompany any of your main courses but can also be used as a seasoning for a good plate of pasta or to fill delicious quiches, rustic dishes, and savoury pies.
If you love mushrooms, also try these other ideas:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.3 oz porcini mushrooms (fresh or frozen)
- 7.1 oz frozen peas
- 2 cloves garlic
- 1 bunch parsley
- 5 tbsps extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Brush
- 2 Towels
- 1 Brush
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Lid
- 1 Ladle
- 1 Wooden Spoon
Steps
First, remove the lower part of the stem, the one closest to the ground and potentially more earthy, and brush the mushrooms with a small brush to remove excess earth.
Continue the more thorough cleaning by gently rubbing them with a clean cloth to remove any other earthy residue.
Finally, quickly pass them under running water, using a soft brush to remove any impurities, slimy cuticles, and parasites, but minimizing absorption as much as possible.
Gently separate the cap from the stem, this will allow you to use both parts optimally, and pat them with a clean, dry cloth.
Cut the cap into thin, regular slices and chop the stem into cubes.
Then proceed by pouring the oil into a pan along with two cloves of garlic and let it sauté for 2-3′.
Then add the sliced mushrooms, let them season for 5′ over low heat, gently stirring them occasionally.
At this point, also add the frozen peas.
Pour a small ladle of hot water and let it cook for another 5′, covering with a lid and stirring often. Then remove the lid and continue cooking for a few more minutes until the liquid has reduced.
Turn off the heat, adjust seasoning with salt and pepper, season with chopped parsley to taste, and serve the mushroom and pea side dish still hot, although it will also be tasty lukewarm or cold.
And voilà… the porcini mushrooms and peas in the pan are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The porcini mushrooms and peas in the pan can be stored in the fridge in suitable refrigeration containers for 3-4 days.
FAQ (Frequently Asked Questions)
Can I use frozen mushrooms?
As explained in the recipe introduction, this side dish allows the use of both fresh and frozen mushrooms, the latter, like peas, should be added without prior thawing.
Can I use other types of mushrooms?
Yes, you can use champignon mushrooms, pioppini mushrooms, Portobello mushrooms, or chanterelle mushrooms.
