Nonna Maria Pesce’s Marsala Peas and Mushrooms

Name: Nonna Maria Pesce’s Marsala Peas and Mushrooms (Funghi e Piselli con Marsala)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 large onion, cut into ½-inch (13 mm) dice; 2 tablespoons (30 ml) extra-virgin olive oil; Salt, to taste; Black pepper, to taste; 10 ounces (280 g) frozen peas, thawed; 10 ounces (280 g) cremini mushrooms, sliced; ¼ cup (60 ml) sweet Marsala wine; 2 tablespoons (30 ml) water

Funghi e Piselli con Marsala

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
35 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

It’s amazing how just a splash of Marsala wine can add so much flavor to a dish. Nonna Maria loves dressing up simple peas and mushrooms, which soak up the wine beautifully, as an elegant holiday side dish that is anything but boring.

Ingredients

1 large onion, cut into ½-inch (13 mm) dice
2 tablespoons (30 ml) extra-virgin olive oil

Europe
Italy
Side dish
Vegan
Gluten-free
Thanksgiving

Method

Put a medium skillet over medium heat and add the onion and olive oil. Season with salt and pepper as desired. Cook and stir for 10 to 12 minutes, until the onion is very soft.
Stir in the peas, mushrooms, and a bit more salt. Cook and stir for 5 to 7 minutes, or until some water has been drawn out of the mushrooms.
Stir in the Marsala and water. Cook