- 6
Ingredients
- 8 oz small button mushrooms
- 2 Tbsp extra-virgin olive oil, plus more for drizzling
- 1 large shallot, chopped
- 8 oz thawed frozen pearl onions
- 1/2 cup white wine
- 1 cup water
- 1 large sprig thyme
- 10 oz thawed frozen petits pois
- 20 leaves fresh mint
- 1/4 cup small, picked sprigs dill
- 2 whole scallions, thinly sliced
- Kosher salt and cracked black pepper
- Juice of 1 lemon
Preparation
Step 1
Rinse the mushrooms in a bowl of cold water, swishing them around. Immediately drain and spread on a towel. (If they’re larger than bite-size, halve or quarter them.)
In a braising pan or large heavy skillet, warm the olive oil. Add and sauté the shallot until just softened, then add the mushrooms and pan-roast until slightly golden, shaking the pan. Add the pearl onions and cook for a minute, then deglaze the pan with white wine. Add water and thyme and bring to a boil. Reduce the heat, cover the pan, and simmer gently over low heat until the onions are soft, 5 to 10 minutes. Season with kosher salt and pepper.
Fold the peas and mushroom-pearl onion mixture together. Add the mint, dill and scallions, and drizzle liberally with extra-virgin olive oil. Toss, season generously with sea salt and cracked pepper, and squeeze the lemon juice over the top. Toss again.
**The PointsPlus values for this recipe were calculated based on 6 servings.
Notes
Of course fresh peas and onions are best, but it’s OK to use frozen vegetables. A nice variation is to add a little tomato paste and pinch of cinnamon before you deglaze the pan.