Sauteed peas with roasted mushrooms recipe

Directions

1. Preheat your oven to 450
2. If your mushrooms are small, halve them; if they're medium-size, quarter them, and if large, cut into about what half of a small mushroom would look like. Toss them with olive oil (I like a generous tablespoon to every half-pound or so), and season well with salt and pepper. Scatter them in one layer on a baking sheet and roast, stirring and flipping them after about 10 minutes. They should be wilted and giving off much of their liquid. Keep roasting, listening for heavy sizzling, and pull them out when the liquid they've released is caramelized golden brown, about 10 minutes later. (The method is a whole lot like this.)
3. While the mushrooms are cooking, set a saute pan over low heat, get the bottom coated in a generous pool of olive oil (maybe, say, 1 tablespoon per cup of peas?) and add the shallot, garlic, whatever. Stir to coat, and give it a nudging stir every few minutes, but nothing will happen for a while. You want a nice, slow bath in the olive oil to infuse the flavor, but not brown the aromatics. Check on your mushrooms if you'd like.
4. Taste one of the mushrooms; it should be fairly exploding with flavor, a super-concentrated version of itself, with a meaty, chewy texture. If all these things fit, scrape them, along with the dried juices if they're not burnt black, into a bowl with the thyme, if using.
5. When the shallot/garlic/whatever starts sizzling and gets aromatic, turn the heat up to high. Stir it, and when there's just the first sign of browning on the shallot/garlic/whatever, add the peas. Stir, season well with salt and pepper, and saute until they are hot all the way through, but still pop when you eat them. This should really only take a few minutes at most. Add to the mushrooms, toss, taste and adjust with salt and pepper if needed, and serve.