Sauteed Peas and Mushrooms

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Sometimes the simplest side dishes end up being the ones you make over and over again. These sauteed peas and mushrooms come together in one skillet with just a handful of pantry staples, making them an easy addition to everything from weeknight dinners to holiday meals. If you've been looking for a vegetable side that's quick, budget-friendly, and full of flavor, this recipe is worth keeping around.

A white bowl with sauteed peas and mushrooms.

I always seem to have a bag of frozen peas tucked away in the freezer, but sometimes plain peas are just boring. Adding mushrooms livens up the dish a bit and mushrooms are one of those ingredients I pick up almost every grocery trip. That means this is one of those side dishes I can throw together without much planning. It doesn't take a long list of ingredients to make vegetables taste good, and this recipe is proof of that.

What I also like is how well these peas and mushrooms fit with so many different meals. They're just as good next to grilled chicken or pork chops on a busy weeknight as they are alongside a holiday ham or roast. Since everything cooks in one skillet, cleanup is easy too, which is never a bad thing.

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Ingredients
Instructions
Variations
Storage
Top Tips
Serving Suggestions
FAQ
More Veggie Side Dish Recipes:
RECIPE

Ingredients

Sliced mushrooms – Choose firm mushrooms with a smooth, dry surface. White button or baby bella mushrooms both work well. Slice them into similar-sized pieces so they cook evenly.
Butter – Butter gives the mushrooms rich flavor as they sauté. You can substitute olive oil if you prefer.
Frozen peas – No need to thaw them first. Frozen peas hold their texture well and are often sweeter than canned peas.
Garlic powder – Adds mild garlic flavor without the need to chop fresh garlic. You can substitute minced fresh garlic if you like.
Salt – Enhances the natural flavor of the vegetables. Adjust to taste.
Black pepper – Freshly ground pepper adds the best flavor, but regular ground black pepper works just fine.

See recipe card for quantities.

Instructions

Frozen peas and sliced mushrooms in a skillet.

Step 1: Wash mushrooms and pat dry. Slice into even sized pieces. In a large skillet, melt the butter on medium heat. Add the mushrooms and saute for about 5 minutes or untill they start to wilt.

A skillet with sauteed peas and mushrooms.

Step 2: Add frozen peas to the pan and stir well. Season with garlic powder, salt and pepper. Toss the veggies and cook for another 8 to 10 minutes or until peas and mushrooms are cooked to desired tenderness.

Hint: Pat the mushrooms dry after washing so they brown instead of steam.

Variations

Add onion flavor. Stir in a little onion powder along with the garlic powder for another layer of seasoning.
Use soy sauce. Replace part of the salt with a splash of soy sauce for a savory, umami flavor.
Swap the butter. Olive oil works well if you prefer a dairy-free option.
Try different mushrooms. Baby bella, white button, or a combination of mushrooms all work nicely.
Add fresh herbs. Sprinkle chopped parsley or thyme over the finished dish for extra freshness.

Storage

Store leftover peas and mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm them in a skillet over medium-low heat until heated through. While you can freeze leftovers, the mushrooms may become softer after thawing, so this dish is best enjoyed fresh or within a few days.

Top Tips

Pat the mushrooms dry after washing so they brown instead of steam.
Slice the mushrooms into similar-sized pieces so they cook evenly.
Let the mushrooms cook for a few minutes before stirring too often so they can develop better color.
Add the peas straight from the freezer. There's no need to thaw them first.
Taste before serving and adjust the salt and pepper if needed.
Don't overcook the peas. They should stay bright green and tender.

Serving Suggestions

These peas and mushrooms are one of those side dishes that work with almost any main course. They're especially good with simple proteins because the buttery mushrooms and sweet peas add plenty of flavor without competing with the rest of the meal. Serve them alongside Crock Pot Italian Porchetta Roast, Cast Iron Chicken Breast, Sunday Pot Roast, or Easy Air Fryer Salmon Bites for an easy dinner that's hearty without requiring much extra work.

This side dish also fits right in with holiday meals. It pairs well with baked ham, roast turkey, or beef, and since it comes together in about 20 minutes, it's an easy vegetable to prepare while the rest of dinner is finishing up. If you're serving a special meal, try it with Slow Cooker Turkey Breast, Baked Spiral Ham, or Prime Rib Roast.

Don't let leftovers go to waste, either. Reheat them as a quick side dish, or stir them into soups, stews, and casseroles to add extra vegetables and flavor. They're especially good mixed into Chicken Noodle Soup, Vegetable Beef Soup, or Slow Cooker Beef Stew. You can also fold them into cooked rice or pasta for an easy lunch the next day.

FAQ

Can I use canned peas instead of frozen peas?

I think frozen peas are better, but you can use canned peas in a pinch. Drain them well and add them during the last few minutes of cooking since they're already cooked.

What type of mushrooms work best?

White button mushrooms and baby bella mushrooms are both great choices, but you can use your favorite variety.

Can I make this ahead of time?

Yes. You can prepare it a day in advance and reheat it just before serving.

More Veggie Side Dish Recipes:

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