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A true sign of spring, I don’t know about you but I am ready! One of my favorite vegetable is mushrooms. I like them added to almost anything. My mother used to make a white sauce and add mushrooms and peas. She would put that in a casserole, sprinkle buttered cracker crumbs and bake it in the oven for a few minutes. It was always my favorite side dish, but these days I eliminate the white sauce, I found another recipe for mushrooms and peas I am sharing with you today. My favorite brand of peas are the GRAND brand frozen tender tiny peas, almost like from the garden.
Buttery Peas and Mushrooms: 2 Tablespoons butter 1 ( 8 oz. ) package sliced fresh mushrooms 1 small white onion, sliced 1 bag frozen sweet peas, thawed 1 cup chicken broth 1/2 tsp. salt 1/2 tsp. black pepper In a medium skillet, melt butter over medium heat. Add mushrooms and onions. Cook until onions are tender. Add broth, peas, salt and pepper; bring to a boil. Cover and remove from heat; let stand for 5 minutes, serve with a slotted spoon. Have a great week!
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November 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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