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Sides, Vegetarian

Black-Eyed Peas and Mushrooms

Black-Eyed Peas and Mushrooms
Los Angeles Times

It doesn't happen often, but every once in a while, someone does invent a better mousetrap. Browsing the produce department at my local grocery store a couple of weeks ago, I happened across a plastic tub of black-eyed peas. These ... Read more

Total time: 20 minutes | Serves 6
  • 1 (11-ounce) carton pre-soaked black-eyed peas
  • 2 cups water
  • Salt
  • 2 tablespoons butter
  • 3/4 pound mushrooms, quartered
  • 2 cloves garlic, minced
  • Freshly ground pepper
  • 2/3 cup chopped parsley
  • 1 tablespoon lemon juice

Step 1Drain peas and combine in small saucepan with water and 1 teaspoon salt. Bring to simmer and cook until just tender, 15 to 20 minutes.

Step 2Melt butter in nonstick skillet over high heat. When butter has foamed and foam has receded, add mushrooms. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, until very fragrant, 2 to 3 minutes.

Step 3When peas are done, drain and add to mushrooms. Stir together and season to taste with salt. Add healthy grind of pepper. Add parsley and stir well, then add lemon juice. Taste and adjust seasoning; mixture may need a little more lemon juice.


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