Baby Peas and Mushrooms With Mint

• 8 ounces small button mushrooms
• 2 tablespoons extra virgin olive oil, more for drizzling
• 1 large shallot, chopped
• 8 ounces whole pearl onions, peeled, or thawed frozen pearl onions
• 1/2 cup white wine
• 1 large sprig thyme
• Kosher salt
• cracked black pepper
• 20 leaves fresh mint, minced
• 1/4 cup small sprigs dill
• 2 scallions, thinly sliced
• 10 ounces frozen baby peas
• Juice of 1 lemon

1. Rinse mushrooms in a bowl of cold water, drain and spread on a towel until dry.
2. If they are larger than bite size, halve or quarter them.
3. In a braising pan or large, heavy skillet over medium heat, warm olive oil.
4. Add shallot and saute until just softened, then add mushrooms and cook until slightly golden, shaking pan, about 5 to 7 minutes.
5. Add pearl onions and cook for a minute, then deglaze pan with white wine.
6. Add 2 cups water (one cup if using frozen onions) and the thyme, and bring to a boil.
7. Reduce heat, cover pan and simmer gently over low heat until onions are soft, 10 to 20 minutes if using fresh, 5 to 10 minutes if using frozen.
8. Check occasionally and add a little water if needed.
9. Season with kosher salt and pepper.
10. When sauce has almost completely reduced, add mint, dill and scallions and stir for 30 seconds.
11. Add peas and stir for 30 seconds to 1 minute, until peas are bright green and warmed through.
12. Drizzle liberally with olive oil.
13. Season with salt and pepper to taste, and squeeze lemon juice over top.
14. Toss again and serve.

button mushrooms, extra virgin olive oil, shallot, pearl onions, white wine, thyme, kosher salt, cracked black pepper, mint, dill, scallions, peas, lemon

Taken from cooking.nytimes.com/recipes/1012965 (may not work)