Mushroom Free Buttered Peas with Mint
Sweet, bright, and finished with a handful of torn fresh mint, this simple side dish is the kind of thing that makes you wonder why you ever reached for anything more complicated. Frozen peas go straight into boiling salted water, then get tossed in foamy butter for a result that tastes far more luxurious than the short ingredient list suggests. The mint isn't just a garnish — it lifts the whole dish with a cool, herby freshness that plays beautifully against the richness of the butter. For anyone navigating a mushroom-free diet, this is the kind of fuss-free recipe that delivers real flavor without any of the usual ingredient-scanning stress. Every component here is clean and straightforward, so there's no second-guessing what's in the pan. It comes together in just a few minutes and is best served immediately while the peas are still vibrant and the butter is glossy.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt, plus more to taste
- 3 tbsp fresh mint leaves, roughly torn
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2–3 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and shake off any excess water.
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