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creamy black eyed pea mushroom skillet

Creamy black eyed pea mushroom skillet

A quick, healthy, and flavorful skillet meal featuring black eyed peas and mushrooms in a rich, creamy sauce, perfect for a busy day.
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Prep Time 10 minutes
Cook Time 30 minutes
Soak Time 1 minute
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Skillet Meal
Cuisine: American, Contemporary
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 cups mixed mushrooms button, cremini, shiitake, sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup vegetable broth high-quality is recommended
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Large Skillet

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
    1 tablespoon olive oil, 1 onion
  2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Do not overcook the mushrooms.
    2 cups mixed mushrooms
  3. Add the minced garlic and cook for an additional minute, until fragrant.
    2 cloves garlic
  4. Add the soaked and drained black eyed peas, vegetable broth, and heavy cream. Stir to combine, then bring the mixture to a simmer.
    1 cup dried black eyed peas, 1 cup vegetable broth, 1/2 cup heavy cream
  5. Reduce the heat to low and let the skillet simmer, covered, until the black eyed peas are tender, about 20-25 minutes.
  6. Season the skillet with salt and pepper to taste, then serve hot, garnished with chopped fresh parsley if desired.
    Salt and pepper, Fresh parsley

Notes

Soak the black eyed peas overnight for even and quicker cooking. Use a variety of mushrooms for a deeper earthy flavor. High-quality vegetable broth adds richness. Serve over rice or with crusty bread.