Everyone like this causa, a spicy dish with pork and layers of potatoes. Even if some ingredients are disliked, the combination is amazing!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 (10 ounce) package frozen green peas, thawed
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- 1 pinch black pepper
Instructions
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 546 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Like others I sauteed fresh mushrooms with the onions till tender before adding the garlic and peas. The thyme was a nice addition but didn’t see the need for sugar. Thank you, and I will make these again
Great recipe. Prepared with a good salmon dish. My wife and I loved it.
It tastes just like it looks. I added more mushrooms less peas. Good as a side or snack.
My mother used to make this when I was a child and I’ve been making it since then just the same as you. No changes or substitutions needed. One of my favorite foods to indulge myself.
I know people get annoyed when someone changes a recipe and then rates that changed recipe. So, fair warning: I changed the recipe! But I’m giving it five stars, so no harm has been done to the original recipe. My changes: fresh mushrooms (8 oz.) instead of jarred or canned; extra virgin olive oil instead of butter; somewhere between 1/3 and 1/2 cup of chopped scallions instead of regular onion (just because I had them on hand and needed to use them up); and a 13-ounce bag of frozen baby peas (Birds Eye) rather than mature peas (or canned); and no sugar, salt or pepper. The garlic and thyme were per the recipe. The result was very nice, and definitely worth doing again in the future. UPDATE: substituting fresh snowpeas (preferably young, thin and tender ones, rather than older, fatter and tougher ones) for the regular (English) peas is also delicious!
Made as written, very good and a nice change to our regular plain pea side dish.
It was great and easy to make. Great addition to a meal
I saw this in the April/May issue and decided to make it. This was so easy to make and really had great flavor. I used frozen baby sweet peas, and put them in the very last thing, I do not like over cooked veggies. Very good.
I loved it. I would add the mushrooms a few minutes before the peas so that they have a chance to soften with the onions. Also, a splash of white wine doesn’t hurt!
Loved this recipe! We found it in the AllRecipes magazine and it was quick and delicious!
Kind of bland. Will “jazz” it up a bit next time.
I was looking for a pea recipe that was a bit different when I found this one. I followed the recommendations of some other raters and used fresh mushrooms that I sauted in butter with the onions and garlic (I used garlic paste). I threw in the frozen peas at the end and let them cook through on low. Very good recipe that I’ll make again. Thanks for sharing!
I made with fresh peas and fresh mushrooms. I just cooked the peas a little longer. Wow!
This is a very good recipe as is. Since I had fresh crimini mushrooms, I sauteed them after the onions and garlic softened. The only change is that I added a teaspoon of white wine and let it evaporate. Last, I added the peas. Excellent!
I made a diabetes friendly version of this dish: I added more mushrooms, less peas and skipped the sugar. It was really tasty.
I skipped the sugar altogether and added a bit of cayenne. Put more garlic than specified in the recipe as well. Came out very well and will be making this again.
Best peas I’ve ever tasted!!! I left the onion as short strips and sautéed them with sliced garlic. I also left out the mushrooms and used baby peas – I added them frozen. Couldn’t stop snacking on them until suppertime!
Fabulous just as it is written. The second time I made it, I added a little balsamic vinegar, just to try it. Really good, too. Love this.
Used shitake mushrooms. Did not care for it. Try with reg mushrooms.
I did make some changes, but only flavor changes per what I had on hand. I didn’t see where using butter was beneficial, so next time I’ll try a healthier substitute like coconut oil. The amazing alteration was the Monterey brand marinated mushrooms. HO-LY SMOKES!!! I enjoy giving new recipes a chances as they come, but I think the extra in the mushrooms did it for me. Thank you greatly for this recipe.
Came out very nice! One of the few times that my recipe actually looks like the picture. Nice simple flavor and super easy to make. 5 stars.