Peas and Mushrooms in Cream
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼pounds 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
Preparation
- 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.
- Step 2
Meanwhile, cut the mushrooms into quarters.
- 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
Comments
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.