Spring Peas and Mushrooms

Serves: 6 - 8

This side dish complements beef, chicken, and pasta. A garnish of edible flowers—available in the fresh cut herb section of many supermarkets—adds color, taste, and nutrients.


  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 spring onions, finely chopped
  • 1 pound mix white and brown mushrooms, stems trimmed short
  • 1 pound exotic mushroom mix, tough stems removed
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup fresh (or frozen) peas
  • ¼ cup heavy cream
  • 1 tablespoon dried herb mix of choice
  • Handful edible flower mix


  1. Bring the broth to a boil in a large 2-handled skillet with Teflon™ nonstick. Cook until reduced; pour into a small bowl.
  2. Return pan to the stove and add the olive oil. Sauté onions and garlic lightly.
  3. Cut a portion of the mushrooms in quarters and another portion in half and then add to the pan with the butter.
  4. Cook 6 minutes to brown lightly and season with salt and pepper.
  5. Add peas, cream, herbs, and reserved broth.
  6. Cook 3-4 minutes until the liquid reduces further.
  7. Garnish with the flowers and serve right from the warm pan, or transfer food to a serving plate and then garnish.