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peas and mint with dill
Andreea Fegan of www.LittleBitesOfJoy.com

Mushrooms and Peas with Mint

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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Ingredients Equipment Method

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

Equipment

  • 10 inch cast iron skillet

Method
 

  1. 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.
  2. Turn them over to sear the other side for another 2 minutes or so, to cook through.
  3. Add in the peas and dill and give them a quick toss to heat through, about 2 minutes.
  4. Add salt and freshly ground black pepper to taste, and serve.