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)
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.
