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 during the holidays.
Prep Time

10 minutes

Cook Time

10 minutes


6 to 8 servings


  • 1 Tbsp. olive oil
  • 1 jar (8 oz.) Del Monte® Mushroom Stems and Pieces, well drained
  • 2 Tbsp. cold unsalted butter
  • 2 cloves garlic, minced
  • 2 cans (15 oz. each) Del Monte® 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


  1. 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.
  2. Add butter and garlic. Cook 1-1/2 to 2 minutes, stirring frequently, until butter melts, foams and develops golden brown specks.
  3. 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.