Mushroom Free Buttered Peas
Sweet, bright, and finished with a glossy coat of butter, this simple side dish is the kind of thing that makes people go back for seconds without quite knowing why. Shallot softened in melted butter adds a gentle savory depth, while a squeeze of fresh lemon juice lifts the whole pan and keeps the peas tasting vibrant. Optional torn mint leaves at the end bring a cool, herby note that makes the dish feel a little more special with almost zero extra effort. For anyone navigating a fungi-free diet, this recipe is a genuinely safe and satisfying option — every ingredient is clean and straightforward, with no sauces, broths, or seasoning blends that might sneak in unwanted extras. It comes together in one saucepan with just a handful of pantry staples, making it an easy weeknight side that pairs beautifully with roasted chicken, grilled fish, or a simple pasta. The frozen peas cook up bright green and just tender in minutes, so you get that fresh-from-the-garden flavor without any fuss.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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