Shiitake Mushrooms with Spinach & Peas – Quick Vegetarian Side
This Creamy Shiitake Mushrooms with Spinach and Green Peas recipe was born out of a craving for something cozy, simple, and nourishing.
Equipment
- 1 cooking pan
Ingredients
- 1 Tbsp avocado oil (or butter for richer flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g shiitake mushrooms, sliced (7 ounces)
- 1 cup green peas (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- ½ cup heavy cream (or use coconut cream or oat cream for dairy-free)
- Salt & pepper to taste
- A pinch of nutmeg, chili flakes, or lemon zest for extra flavor (optional)
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes, until it becomes translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Add the sliced shiitake mushrooms to the skillet. Stir occasionally and let them cook for 5–7 minutes, until they start to brown and shrink.
- Stir in the green peas and spinach. Cook for 2–3 minutes, just until the spinach wilts and the peas are tender.
- Pour in the cream and stir everything together. Let it simmer gently for 2–3 minutes, allowing the sauce to slightly thicken and coat the veggies.
- Season with salt and pepper to taste. Add optional nutmeg or chili flakes if you’d like an extra layer of flavor.
- Remove from heat and serve immediately. This dish is great on its own, but even better over grains like rice, quinoa, or pasta.
Notes
Note: Nutritional values are estimates based on typical ingredient data and standard portion sizes. Actual values may vary depending on specific brands, ingredient variations, and preparation methods.