Pea N Mushroom Medley Recipes

BROCCOLI-MUSHROOM MEDLEY

Steps:

• Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside. , In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Stir immediately.

PEA SOUP WITH MUSHROOM CREAM SAUCE

Steps:

• Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

PEA POD MEDLEY

Steps:

• MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the caps, chop off the ends, and cut into large pieces.
• Cut the mushrooms into pieces no larger than 2 inches in size.
• Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
• Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove from the heat, and drizzle with the balsamic vinegar.

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.

CELERY MUSHROOM RICE MEDLEY

Steps:

• In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.

PEA 'N' MUSHROOM MEDLEY

Steps:

• In a large skiilet, cook bacon over medium heat until crisp. Stir in the mushrooms, onion and red pepper. Saute for 6 to 8 minutes or until vegetables are crisp-tender. Stir in the peas, pepper and salt. Reduce heat; cover and simmer for 3 to 4 minutes or until heated through.