If you don't have tarragon, use the same amount of any savory herb, such as oregano or basil. 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 mushrooms
1 1/2 cups frozen green peas, thawed
2 tablespoons water
1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground 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; 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.