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!
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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