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These mushroom and peas with dill are an answer to a quick side during late spring/early summer that’s flavorful and versatile!

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I’ve been in love with the flavor combo of mushrooms and peas with dill for a long time. Dill is a common ingredient in Romanian cooking, and it’s often paired with mushrooms and stuffed into savory crepes (yum!). With peas popping in the garden, dill coming in too, and fresh mushrooms readily available at our local farmers market, this trio is perfect. It’s a glorious side recipe that cooks up in about 5 minutes too!

Cast Iron

I love cooking with cast iron since I can get a really good mushroom sear without a lot of oil. In fact, no oil at all. It’s one of my favorite pots in teh kitchen that gets used on the regular, especially when cooking with mushrooms. They sear with brown sides, are incredibly flavorful with umami, and also help make cooking quick. My favorites to use are a 10.5 inch deep skillet or a 10.5 inch cast iron round griddle. You can also get a cast iron set like I have, as I use them for everything.

For this recipe, your cast iron should have a nice patina (or seasoning) on it so you don’t need oil. If it doesn’t have patina, then just add a quick spray of high-heat oil such as coconut oil or grapeseed oil, but very little.

Peas

In a pinch, you can use frozen peas (if so, cook them for just one minute). But this recipe relies on fresh peas that are coming into the gardens right now, and I highly recommend them. In a pinch, you can also use snap peas or snow peas for a different flavor, but fresh raw peas are really sweet and work well here.

Mushrooms And Peas With Dill Recipe

10 ounces baby bella mushrooms (Cremini)
3/4 cup fresh raw peas
large handful fresh dill, minced (use as little or as much as you’d like ~ I love it and use it generously)
pinch salt
freshly ground black pepper

First, slice the mushrooms. Heat the cast iron skillet until hot. Layer the mushrooms in single layers. Don’t touch them for about 2 minutes, as they will create a nice sear. Resist the temptation to move them.

Next, turn them over to sear the other side for another 2 minutes or so, to cook through.

Add in the peas and dill and give them a quick toss to heat through, about 2 minutes.

Lastly, add salt and freshly ground black pepper to taste, and serve.

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Andreea Fegan of www.LittleBitesOfJoy.com

These mushroom and peas with dill are an answer to a quick side during late spring/early summer that's flavorful and versatile!

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Equipment

10 inch cast iron skillet

Ingredients

10 ounces baby bella mushrooms (Cremini)
3/4 cup fresh raw peas
large handful fresh dill, minced (use as little or as much as you'd like ~ I love it and use it generously)
pinch salt
freshly ground black pepper

Instructions

First, slice the mushrooms. Heat the cast iron skillet until hot. (See note in the blog post about oil) Layer the mushrooms in single layers. Don't touch them for about 2 minutes, as they will create a nice sear. Resist the temptation to move them.
Turn them over to sear the other side for another 2 minutes or so, to cook through.
Add in the peas and dill and give them a quick toss to heat through, about 2 minutes.
Add salt and freshly ground black pepper to taste, and serve.