Creamed Peas With Sautéed Mushrooms Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

CREAMY MUSHROOM PEAS

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

CREAMED PEAS WITH MUSHROOMS AND ONIONS.

Steps:

• Melt butter over medium-low heat.
• Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
• Stir in flour until well blended.
• Add the chicken broth and milk.
• Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

CREAMED PEAS AND MUSHROOMS

Steps:

• Cook frozen peas according to package directions; set aside and keep warm.
• Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
• Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
• Add seasonings and continue stirring until sauce is thickened and smooth.
• Add cooked peas to sauce in pan and heat through.
• Serve.

CREAMED PEAS WITH MUSHROOMS AND ONIONS RECIPE

Steps:

• Gather the ingredients.
• In a medium saucepan, melt butter over medium-low heat. Add the mushrooms and onions and sauté, stirring, until mushrooms are golden and onions are tender.
• Stir in flour until well blended. Continue cooking for 2 minutes, stirring constantly.
• Gradually add the chicken broth and milk to the roux and mushroom mixture. Continue cooking, stirring, until the sauce is thickened.
• Add the hot cooked and drained peas to the sauce and stir to blend.
• Taste and add a dash of ground nutmeg, freshly ground black pepper, and salt, to taste.

SWEET PEAS AND MUSHROOMS

Steps:

• Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. , Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
• Add marjoram, salt, pepper and nutmeg; mix well.
• Add peas and heat through.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.

PEAS AND MUSHROOMS IN CREAM

Steps:

• If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
• Meanwhile, cut the mushrooms into quarters.
• Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.