Garlic Snow Peas with Mushrooms

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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!

plated Snow Peas and Mushrooms

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.

ingredients to make Snow Peas and Mushrooms

How to Make Snow Peas & Mushrooms

Snow peas often have a tough chewy string running up the side that should be removed.

  1. Prepare peas by cutting off the tips and peeling the string up the pod. Slice mushrooms.
  2. Saute in butter and add a spoonful of broth or water. Cook until the broth evaporates per recipe below.
  3. Stir in the garlic and cook until fragrant.

Snow Peas and Mushrooms in the pan

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.

cooking Snow Peas and Mushrooms in the pan

Delicious Side Dishes

Did you make these Snow Peas & Mushrooms? Be sure to leave a rating and a comment below! 

plated Snow Peas and Mushrooms
5 from 3 votes
Review Recipe

Snow Peas and Mushrooms

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Holly Nilsson
Snow peas and mushrooms is a quick & easy side dish made with simple ingredients.

Ingredients

  • 3 cups snow peas
  • 1 tablespoon butter
  • 1 cup baby mushrooms sliced
  • 2 tablespoons chicken broth
  • 2 cloves garlic minced

Follow Spend with Pennies on Pinterest

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.

Recipe 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

Calories: 63, Carbohydrates: 7g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 57mg, Potassium: 240mg, Fiber: 2g, Sugar: 3g, Vitamin A: 887IU, Vitamin C: 45mg, Calcium: 39mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Peas and Mushrooms, Peas & Mushrooms, Peas and Mushrooms, Peas and Mushrooms recipe
Course Side Dish
Cuisine American
Snow Peas and Mushrooms in the pan cooking with a title
pan full of Snow Peas and Mushrooms with a title
pan of Snow Peas and Mushrooms and butter with writing
Snow Peas and Mushrooms in the pan and plated with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. 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.”

    1. 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.