Sauteed Peas with Mushrooms

The other day I made a pretty decent dinner. But these peas? Yeah. They totally stole the show.

In about 10 minutes, you can have a steaming bowl of Sauteed Peas with Mushrooms on your dinner table. Sure it's a tiny bit more effort than my usual pea routine, which involves throwing a bag into the microwave, but, oh, is it worth it.

Sauteed Peas with Mushrooms
Adapted from America's Test Kitchen

2 teaspoons olive oil
6 ounces sliced button mushrooms
1 small glove garlic, peeled and minced
3 cups frozen peas (No need to thaw!)
1/4 cup low-sodium chicken or vegetable broth
1/4 teaspoon Herbes de Provence
Salt and pepper

Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in peas, chicken broth, and Herbes de Provence. Bring to a boil, reduce heat, and simmer until peas are heated through and the sauce has thickened, about 3 minutes. Season to taste with salt and pepper.