Quick Mushroom Stew with Mashed Peas
I almost called this dish Fancy-ish Mushrooms with Mashed Peas just because the recipe calls for red wine. I don’t cook with wine often (aside from sipping a glass while I prep dinner), but I’ve found it helps create rich sauces and deep flavors and, you know, feels fancy. But it’s actually an easy way to bring together a quick stew/sauce hybrid like this mushroom dish.
I love using frozen green peas here because they’re cheap, easy to keep around, filled with plant-based protein, and add that vibrant green color to an otherwise very earthy brown dish. If you’re not strictly dairy-free, I recommend using butter in this dish as opposed to olive oil, it adds so much good flavor! And life’s too short for fake butter, fake cheese, and fake people (I think I saw that on Pinterest somewhere, so it must be true.)
Mushroom Stew with Mashed Peas
- Olive oil
- 1 pound mushrooms (I like cremini or baby portobello) cleaned and thinly sliced into ½-inch thick pieces
- 1 medium red onion finely diced
- 3 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves removed from stems
- ½ cup red wine
- 2 cups mushroom or vegetable broth
- Salt & pepper to taste
- 3 cups frozen peas thawed if possible
- Salt and pepper to taste
- 1-2 tablespoons olive oil or grass-fed butter
- Toasted pine nuts or walnuts (optional)
- Chopped fresh flat-leaf parsley
Heat enough olive oil to fully cover the base of a large pan with high sides or dutch oven over a medium-high heat. Add half the mushrooms and a pinch of salt and cook for about 3 to 4 minutes (stirring only a couple of times) until seared and golden. Transfer to a plate and repeat with the other half of the mushrooms.
In the same pan, heat another glug of olive oil and place over a medium-low heat. Add onion and cook for 4 to 6 minutes, stirring occasionally, until softened.
Add tomato paste and cook stirring for 30 seconds. Add garlic and thyme and cook for another 30 seconds.
Add wine, bring to a boil, and cook for about 2 to 4 minutes, until reduced by about half.
Add vegetable broth and the cooked mushrooms along with any of their juices to the pan. Reduce heat to medium-low and simmer for about 18 to 22 minutes, stirring occasionally. The broth should have reduced significantly and you should have thickened, stew-like mushroom sauce when it’s done cooking.
While the mushrooms are simmering, warm your peas in a medium saucepan with 1 cup boiling water for 1-3 minutes until completely thawed and bright green. Drain peas and combine with a generous pinch of salt and butter or olive oil in a food processor or blender and puree until smooth-ish (some chunks are a-okay).
Serve warm green pea mash in bowls topped with mushrooms, toasted pine nuts (or walnuts), and parsley.