Mushrooms with Green Peas
Mushroom with Green Peas is easy simple and super quick to put together.
It is difficult to believe that summer is almost coming to an end. Just when I thought the weather was just right. We seemed to have worked out all the kinks, with the heat wave and extra cool days. Well, believe it or not, this weekend is labor day weekend! It is probably the perfect time to sneak in this lovely mushroom recipe, that we have been enjoying on several weekdays. We love mushrooms in our household so this one has become a new weeknight favorite.
About Mushroom with Green Peas
This recipe is Inspired By Shubra Rameni’s Healthy Indian Vegetarian Cooking. A beautiful cookbook, full of easy ideas with vegetables.
Most of the recipes get done in just about 30 minutes. They are brimming with flavor, not unlike this recipe here.
Mushrooms are a somewhat controversial vegetable for us. My daughter and husband love mushrooms, my son hates mushrooms and me I will eat most things just to keep peace in the house. So, the same recipe can be made with any vegetable on hand as long as you are willing to adjust the cooking time.
For mushroom lovers, there are many options on my blog. Some worth mentioning are this Intensely Flavorful Mushroom Pulao and this Mushroom Barley Soup.
There is nothing fancy about this recipe, it is made with simple white mushrooms and frozen peas. So an everything that you will find your local supermarket kind of dish.
How to Enjoy Mushroom with Green Peas
It is great as a warm salad. It is perfect paired with a paneer dish, or a tofu dish like this one. It offers a good texture that is unique and balances out the crispness of other vegetables. In fact, I often add mushrooms to things just for the deep umami flavor.
A flavorful super easy mushroom recipe that gets done in under 30 minutes.
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 small red onion, grated (using the large side of the box grater)
- 2 cups of thickly sliced button mushrooms (about 8 oz)
- Salt to taste
- 1/2 teaspoon powdered coriander
- 1/2 teaspoon powdered cumin
- 1/2 teaspoon red cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup of green peas (I used frozen)
- Fresh cilantro to garnish
Instructions
- Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
- Add in the grated onion and cook until the onion begins to turn softly golden.
- Add in the the mushrooms and mix well.
- Stir in the salt, powdered coriander, cumin, red cayenne pepper and the black pepper with the green peas and mix well.
- Cover and cook for five minutes.
- Stir in the cilantro and serve
Kathy
Looks fantastic, but how many does the recipe serve? Would love to give it a try, but want to make sure everyone in the household gets to eat that night.
rinkub@aol.com
3 to 4 people, thanks for highlighting serving size.