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!
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.