Super Quick. If you don't have tarragon, use the same amount of any savory herb such as oregano or basil. And if fresh herbs are in season, substitute 1 tablespoon of a minced fresh herb for each teaspoon of any dried herb.
1 teaspoon vegetable oil
1/2 cup thinly sliced onion
1 1/2 cups sliced fresh mushrooms
1 1/2 cups frozen English peas, thawed
2 tablespoons water
1/4 teaspoon salt
1 teaspoon dried tarragon
1/8 teaspoon black pepper
How to Make It
Heat oil in a large nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until tender, stirring often.
Add mushrooms to skillet; cook 4 minutes or until tender, stirring often. Stir in peas and remaining ingredients; cover and cook 4 minutes or just until peas are tender. Serve immediately.