Mushrooms, Scallions, and Peas

Simple and quick, perfect served with rice, pasta, mashed potatoes, or polenta. Mushrooms, scallions, and peas
Yield 4-6 servings
Time 15 minutes
  • large frying pan with lid
  • wooden spoon
  • 3 T olive oil
  • 4 big scallions (white and all the green parts), sliced
  • 4 cloves garlic, minced
  • 2 c mushrooms, diced
  • 1½ c frozen peas
  • 1 T white wine
  • 1 cube vegetable bouillon
  • 1 t herbes de Provence
  • ½ t salt
  • pepper
Directions Heat oil over medium-high heat, add scallions and garlic, and sauté, stirring constantly, for 30 seconds.

Stir in remaining ingredients, cover, and cook for 2 minutes.

Remove lid and cook another 2 minutes, stirring often, until sauce has thickened slightly.

Serve hot.

Notes Speed VeganAdapted from the recipe for “Portobello mushrooms with scallions and peas” in Speed Vegan (read my review).

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Mushrooms, scallions, and peas