1 tablespoon olive oil
1 medium onion, diced (1/2 cup)
1 cup sliced fresh mushrooms
1 bag (16 ounce) frozen garden peas
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon white pepper
1 teaspoon chopped fresh OR 1/4 teaspoon dried thyme leaves
In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender. Sprinkle with salt, pepper and thyme.
Serve immediately. Makes 6 servings.