Home > Recipes > Side Dishes > Garlic Snow Peas with Mushrooms
by HollyJul 27, 2021
5 from 20 votes
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Leave a commentSave RecipeGarlic 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!
5 from 20 votes↑ Click stars to rate now!
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Garlic Snow Peas with Mushrooms
Snow peas and mushrooms is a quick & easy side dish made with simple ingredients.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Author Holly Nilsson
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.
5 from 20 votes
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.
Course Side Dish
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Recipes, Side Dishes
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About the author
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!
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Comments
Great!!
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I am so glad you enjoyed this recipe Ross!
Reply
I added some balsamic vinegar at the end which added a little sweetness. Quick and easy as well as tasty
Reply
Sounds delicious Michelle!
Reply
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.”
Reply
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.
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