Peas and Mushrooms in Cream

Total Time
20 minutes
Rating
4(19)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • pounds fresh green peas or one 10-ounce package frozen
  • ½pound fresh mushrooms
  • 1tablespoon butter
  • 2tablespoons finely chopped shallots
  • Salt to taste if desired
  • Freshly ground pepper
  • ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

171 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 552 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    If fresh peas are used, there should be about 1½ 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.

  2. Step 2

    Meanwhile, cut the mushrooms into quarters.

  3. Step 3

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
19 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.

This reminded me of my Aunt Billie Ruth. She always made English peas napped in a creamy bechamel type of sauce. This was easier. I didn't have cream so I used half and half. And even freeze dried shallots and canned mushrooms (horrors) worked as well. I'll be better prepared to make it exactly next time. Delicious.

Private comments are only visible to you.

or to save this recipe.