Sautéed Portobello Mushrooms and Peas

Posted on February 1, 2013 by lisa

Peas and mushrooms…what a great combo! When I lack inspiration or when I’m too lazy to invent a new recipe I always turn to sauteed peas and mushrooms as the perfect side-dish. Having said that, they also play a starring role in many dishes that I prepare, whether it be tossed in risotto with prosciutto or added to pasta with sausage.

Now, I understand that most babies and children are completely turned off my certain colours, which means that the brown and green hue of this dish might not win you a mom-of-the-year award!  However, if you can just get your little one to get past the colour they might surprise you (and themselves for that matter) and really like it!  Fortunately, I don’t have to worry about this because my mini-foodie will eat just about anything (remember the post Wild Boar for Baby from our trip to Sardinia last summer?!).

*This makes quite a large portion but most of the time I prepare meals for the three of us all at once, hence the motto of my blog, “bites” for babies!  Doing so inevitably saves me the time and trouble of having to always prepare two separate meals.

You can always halve the recipe and still have enough leftovers to store and freeze for a later date…maybe to add to a risotto or pasta dish for your mini-foodie?!

1 small onion, finely chopped
4 cups Portobello mushrooms, peeled and diced
3 cups frozen peas, thawed
1 tbsp. butter (optional)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 tbsp. fresh parsley, finely chopped
1 cup organic low sodium chicken broth or homemade vegetable broth

Remove the stems from the mushrooms then peel off the skins.  I turn them skin-side down then peel away the skins in strips (as pictured below).

In a large frying pan, cook onion on medium heat for 5-7 minutes or until translucent.
Add mushrooms and sauté for 2-3 minutes.

Add peas, broth, butter (if desired), thyme, and oregano spices and stir until combined.

Cook uncovered on medium heat for 20-25 minutes or until the broth evaporates.
*TIP:  If after 20-25 minutes the veggies still aren’t cooked just add a few tablespoons at a time of broth (or water) until the liquid evaporates.  Continue to do so until the veggies are fork tender.  Once cooked garnish with freshly chopped parsley.

Serve alone or as bite-size side-dish for your toddler or puree (once again, I understand the colour issue, but it’s worth a try) for baby!

This entry was posted in and tagged Baby Bites, dairy-free, egg-free, gluten-free, mushrooms, peas, Sides and Salads, Toddler Bites, Vegetables. Bookmark the permalink.

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