Total Time: 25 minutes Servings: 6
Recipe: Marisa Franca
ITALIAN PEAS AN EASTER TRADITION
Once she and papá became older, we enthusiastically took on the job of preparing the holiday dinners. Naturally, she wanted to contribute “something,” she was an Italian mamma after all. and invariably it was either Italian peas with mushrooms at Easter or her broccoli casserole at Christmas, but the broccoli story is for another time.
Invariably, it was either Italian peas with mushrooms at Easter or her broccoli casserole at Christmas, but the broccoli story is for another time.
There was a special glow about her when she had everyone under one roof, and she was able to feed us. Yes, she fed us delicious meals, but it was more, with every bite we knew she was feeding us food made with love.
Ingredients:
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 3/4 chopped onion
- 2 cloves garlic minced
- 1 pound frozen peas or fresh peas equivalent
- 1 cup sliced baby bella mushrooms brown ones
- 1/2 cup Progresso brand Tuscany broth — or chicken broth
- 1/2 teaspoon Tuscany seasoning or Italian seasoning
- Salt to your taste
- 1/2 teaspoon freshly ground black pepper { more or less to your taste}
Directions:
- Heat olive oil and butter in a large lidded skillet over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas,Tuscany seasoning, salt and pepper. Cover the pan with lid and cook until peas are tender, about 5 minutes.
- Serve immediately or keep warm on very low heat until ready to serve.