Garlic Snow peas with mushrooms makes a perfect quick side dish for almost any meal.
Colorful, crunchy snow peas & mushrooms are lightly sautéed in butter and garlic. It’s the perfect recipe for a summer side dish!
Quick & Easy Side Dish
- Five ingredients, three steps, one pan!
- Snow peas are tender and crisp, but snap peas can be used as they are a little sweeter but just as firm as snow peas.
- Save time by using a hard-boiled egg slicer to quickly slice mushrooms.
How to Make Snow Peas & Mushrooms
Snow peas often have a tough chewy string running up the side that should be removed.
- Prepare peas by cutting off the tips and peeling the string up the pod. Slice mushrooms.
- Saute in butter and add a spoonful of broth or water. Cook until the broth evaporates per recipe below.
- Stir in the garlic and cook until fragrant.
Variations
- Snow peas can be subbed with snap peas.
- Any veggie can be added in. Firmer veggies may need longer to cook and can be started before adding the peas.
- Use veggie broth to keep the dish vegetarian.
- A splash of soy sauce or even hoisin sauce can be added for an extra punch of flavor.
Delicious Side Dishes
- Rosemary Roasted Baby Potatoes – so flavorful
- Parmesan Roasted Broccoli – a family fave
- Air Fryer Vegetables – bright & colorful
- Roasted Brussel Sprouts – ready in 30 minutes
- Buttered Dill Peas and Carrots – savory & delicious
Did you make these Snow Peas & Mushrooms? Be sure to leave a rating and a comment below!
Garlic Snow Peas with Mushrooms
Ingredients
- 3 cups snow peas
- 1 tablespoon butter
- 1 cup baby mushrooms sliced
- 2 tablespoons chicken broth
- 2 cloves garlic minced
Instructions
- Rinse peas and dab dry. Break off the tips of the peas and pull the strings.
- Heat butter in a non-stick skillet over medium high heat. Add peas, mushrooms and broth. Cook 3-4 minutes or until broth evaporates and vegetables are tender crisp.
- Stir in garlic and cook until fragrant, 1 minute more.
Notes
- Be sure to remove the strings as they can be chewy.
- Snow peas can be subbed with snap peas.
- Any veggie can be added in. Firmer veggies may need longer to cook and can be started before adding the peas.
- Use veggie broth to keep the dish vegetarian.
- A splash of soy sauce or even hoisin sauce can be added for an extra punch of flavor.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Great!!
I am so glad you enjoyed this recipe Ross!
I added some balsamic vinegar at the end which added a little sweetness. Quick and easy as well as tasty
Sounds delicious Michelle!
This looks like one I want to try. The 2 Tbsp. of chicken broth is a measurement I’m not used to seeing and it makes me wonder … do you have a method that you use to have such an amount available without waste? Perhaps keeping small amounts in the freezer or something? Even using a bouillion cube dissolved in water is going to create an entire cup of “broth.”
Hi Shannon, I love to use silicone muffin trays to freeze things like that. Since they are silicone they are easy to pop out once frozen and store in a freezer bag. Mini muffin cups are 1 – 1 ½ tablespoons so they are perfect for things like this.