In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallots and cook 3-5 minutes until softened and slightly translucent. Do not brown.
Transfer shallots to a small bowl.
Add remaining tablespoon of olive oil to the pan and increase heat to medium high. Add mushrooms and sauté until mushrooms are browned and have given off their liquid, about 5-7 minutes. Transfer mushrooms to the shallot bowl.
Return pan to heat and add frozen peas and broth (or whatever liquid you use). Heat over medium-high heat until broth boils and peas are heated through.
Remove peas from heat and stir in the shallots and mushrooms to combine. Add the tarragon and thyme, butter and about ½ teaspoon of lemon zest. Toss to combine. Season to taste with salt and pepper. Add more lemon zest if you like. Serve.