Green Peas with Allspice and Mushrooms

Happy November! Not sure where you are, but, here in NYC, we've just survived a hurricane -- Hurricane Sandy. Now, don't get excited, the vegetarian and I are fine. Actually, I wasn't even in NYC -- I spent the last 2+ weeks in LA and Japan for work (enjoying some wonderful sashimi in Japan!) and was lucky enough to get one of the first flights into the newly-reopened JFK airport.

The vegetarian and our apartment lost cable and internet for a couple of days but it returned shortly after I did. Now we're enjoying a few days off (reduced subways make it quite difficult to get around) and, as I nurse a nasty cold, I'm getting reacquainted with our kitchen!

Tonight's offering is a simple Syrian-Jewish dish, very gently adapted from A Fistful of Lentils. Served over rice (we used a smoked basmati, wild rice and quinoa blend) and lentils, it was a perfect meal. Enjoy!

Green Peas with Allspice and Mushrooms
adapted from A Fistful of Lentils

• 2 tablespoons olive oil
• 1 yellow onion, coarsely chopped
• 5 cloves garlic, minced
• 15 white mushrooms, sliced
• 1/4 cup water
• 20 oz. garden peas, defrosted if frozen
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon allspice, ground

In a large skillet over medium heat, heat olive oil until it moves as easily as water. Add onion and cook 3 minutes, stirring occasionally, until soft and golden. Add garlic and cook 1 more minute. Add mushrooms and cook 3 minutes. Add water and peas. Cover and cook 8 minutes. Add salt, pepper, and allspice and mix well. Cook another 2 minutes so flavors meld. Adjust seasonings. Serve warm over rice. Bon appetit!

Inspirational Links:

• Peas with Mushrooms from Allrecipes.com
• Mushroom and Green Pea Risotto from She Knows
• Green Peas and Mushrooms from Food.com
• Mushrooms with Peas from Manjula's Kitchen