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creamy black eyed pea mushroom skillet

Creamy Black Eyed Pea Mushroom Skillet

A quick, healthy, and flavorful vegetarian skillet meal featuring black eyed peas and mixed mushrooms in a rich, smoky cream sauce with cumin and paprika.
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Prep Time 15 minutes
Cook Time 35 minutes
Soak Time 1 minute
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Fusion, Vegetarian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 cups mixed mushrooms sliced (such as cremini, button, or shiitake)
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (use plant-based cream for vegan option)
  • 2 tablespoons olive oil
Seasonings & Garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Large Skillet or Pan with Lid

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
    2 tablespoons olive oil
  2. Add the sliced mushrooms and cook until they're tender and lightly browned, about 5 minutes. Remove the mushrooms and set them aside.
    2 cups mixed mushrooms
  3. Add the chopped onion to the skillet and cook until it's translucent, about 3-4 minutes.
    1 small onion
  4. Add the minced garlic and cook for an additional minute, until fragrant.
    2 cloves garlic
  5. Stir in the cumin, smoked paprika, salt, and pepper, and cook for 1 minute to toast the spices.
    1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Add the soaked and drained black eyed peas, vegetable broth, and heavy cream (or cream substitute).
    1 cup dried black eyed peas, 1 cup vegetable broth, 1/2 cup heavy cream
  7. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook until the black eyed peas are tender, about **20-25 minutes**. Check liquid level and add more broth/water if needed.
  8. Stir the cooked mushrooms back into the skillet. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
    2 cups mixed mushrooms, Fresh parsley

Notes

Sautéing the mushrooms separately helps them brown nicely rather than steaming. Soaking the black eyed peas overnight is required for the quick cook time. For a thicker sauce, mash some of the peas against the side of the pan.