Brown Butter Peas & Mushrooms

Petite peas and mushrooms are delicious with this simple brown butter sauce. Brown the butter by carefully cooking it until the milk solids toast or caramelize. It gives the veggies a nutty, savory flavor that's tasty anytime, even at the holidays.

Ingredients

• 1 Tbsp. olive oil
• 1 can (8 oz.) Del Monte® Mushroom Stems and Pieces, well drained
• 2 Tbsp. cold unsalted butter
• 2 cloves garlic, minced
• 2 cans (15.25 oz. each) Del Monte® Tender Petites Very Young Small Sweet Peas, drained
• 3 Tbsp. finely chopped chives and/or parsley, plus more for garnish
• 2 tsp. fresh lemon juice
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Instructions

Step one

Pat mushrooms very dry with a clean kitchen towel or paper towels. Heat olive oil over medium-high heat in a large nonstick skillet. Add mushrooms and sauté about 5 minutes until browned. Push mushrooms to one side of the pan and lower heat to medium.

Step two

Add butter and garlic. Cook 1 1/2 to 2 minutes, stirring frequently, until butter melts, foams and develops golden brown specks.

Step three

Stir in peas and cook about 1 minute until warmed. Remove from heat; stir in chopped chives, lemon juice, salt and pepper. Transfer to a serving bowl and garnish with additional herbs.