Skillet Peas with Mushroom and Thyme

• 1 1/2 teaspoons vegetable oil
• 8 ounces mushrooms white button or cremini, well cleaned and quartered
• 2 cloves garlic or to taste, minced or finely chopped
• 3 1/4 cups peas, frozen or fresh, about 1 pound
• 4 tablespoons stock beef, chicken or vegetable
• 2 1/2 tablespoons thyme freshly chopped
• 1 teaspoon butter
• 1/2 each lemon juice, fresh, or to taste
• 1 x salt and black pepper to taste

1. Add the vegetable oil in a large nonstick skillet over medium-high heat until hot.
2. Add the mushrooms, stirring often, cook until the mushrooms are tender, about 5 minutes.
3. Stir in the garlic, and cook for about 40 seconds.
4. Add the peas, pour the broth, and the sugar.
5. Stir until well mixed.
6. Cover and simmer until the peas are very green and heated through, about 4 minutes.
7. Stir in thyme leaves and butter until well combined.
8. Remove from the heat, and add the lemon juice.
9. Adjust seasoning with salt and black pepper to taste.
10. Serve and enjoy!

vegetable oil, mushrooms, garlic, peas, stock beef, thyme, butter, lemon juice, salt

Taken from recipeland.com/recipe/v/skillet-peas-mushroom-thyme-52471 (may not work)