Herbed Peas and Mushrooms
1 t extra virgin olive oil
10 oz. sliced mushrooms (button, creminis, portobello or a combination)
1 large onion, coarsely chopped (sweet preferred)
1 (16-oz) package frozen tiny or regular-sized peas
1/4 c. orange juice
1/2 t. dried mint, crumbled
1/3 to 1/2 t. dried oregano, crumbled
1/8 to 1/4 t pepper
1. Heat large skillet over medium heat. Add oil and swirl to coat bottom of skillet. Cook mushrooms and onion, covered, for 7-9 minutes, or until mushrooms are tender, stirring occasionally.
2. Stir in remaining ingredients. Cook, covered for 2-3 minutes, or until heated through, stirring occasionally.
Note: If you haven't dried your mint yet, you can do a quick dry in the microwave. Wrap the leaves and stems in a paper towel. Dry for 30 seconds and check so see if all of the moisture is out. Repeat until done. Then strip the leaves from their stems. They should come off easily and be papery dry.
Look for more herb recipes to come.
4 comments:
Having fun reading of your blog.
berto xxx
Hi Jane Marie,
A mint recipe!! That sounds so good with the peas and mushrooms ~ that's exactly the kind of side dish I'd love to try! Thanks for posting that! My little mint plants that I purchased in the early Spring are running down the pots now, so I am going to have to give them a hair cut soon. Hope you have a nice weekend!!
Hugs, Bebe :)
Sounds delicious Jane Marie! I love the smell of mint from the garden. It's neat to squeeze the foliage to release the aroma of the mint.
My MIL used to make a mint sauce that had a vinegar base -- it was delicious on peas, especially, and pork and lamb, too. I wonder where her recipe would be...... Your recipe sounds sumptuous!
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