Peas And Mushrooms In Cream Recipes

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

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.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.

Steps:

• Cook frozen peas according to package directions; set aside and keep warm.
• Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
• Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
• Add seasonings and continue stirring until sauce is thickened and smooth.
• Add cooked peas to sauce in pan and heat through.
• Serve.

Steps:

• Melt butter over medium-low heat.
• Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
• Stir in flour until well blended.
• Add the chicken broth and milk.
• Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

Steps:

• If fresh peas are used, there should be about 1 1/2 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.
• Meanwhile, cut the mushrooms into quarters.
• 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.

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

Steps:

• Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
• Add broth and peas; stir. Bring to boil.
• Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.

Steps:

• Saute mushrooms and shallots in butter until mushrooms are tender. Add peas and cream and continue cooking until peas are tender. Add bacon and seasonings and toss. Heat through and serve.

Steps:

• Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. , Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.

Steps:

• In a large skillet over medium-low heat, melt butter.
• Cook the butter stirring with a wooden spoon until golden brown.
• Add in sliced mushroom; cook until all the moisture is released.
• Add in onions and garlic; cook stirring for about 3 minutes.
• Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
• Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
• Reduce the heat to low and cook stirring until heated through and thickened.
• Add in cheddar cheese and stir until melted.
• Simmer for about 20 minutes over low heat stirring often.
• Season with seasoned salt or white salt and black pepper.
• If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
• Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

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.