I hate peas, but we have to include this dish because everybody back in Italy just loves them.
Sauté fresh mushrooms with a little white wine until their water is almost all evaporated (approx. 20 minutes). Then remove from pan with a slotted spoon and put somewhere.
Rinse pan and add olive oil. Then sauté together cooking onion (diced) and fresh or frozen peas (give the onion a head start). When they look almost ready, add back your mushrooms and cook together a little longer.
Season with salt and pepper. (Serve with Alka-Seltzer.)