Peas With Mushrooms Recipes
CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
SWEET PEAS AND MUSHROOMS
For a different spin on a pea side dish, I added fresh mushrooms. They add so much flavor and it is so simple to whip up.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
SAUTEED PEAS WITH MUSHROOMS AND GARLIC
This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet.
- Add mushrooms and garlic.
- Saute until mushrooms are tender, about 5 minutes.
- Add frozen peas and stir to coat.
- Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
- Salt and pepper to taste.
PEAS WITH MUSHROOMS
Make and share this Peas With Mushrooms recipe from Food.com.
Provided by LonghornMama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
- Add marjoram, salt, pepper and nutmeg; mix well.
- Add peas and heat through.
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GREEN PEAS AND MUSHROOMS
This comes from "Light and Easy Diabetes Cuisine" by Betty Marks. I prefer to use fresh green peas if I have them; but it works well with frozen too.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, bring water to a boil, add peas and.
- cook 5 minutes or until just tender.
- Drain thoroughly.
- While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
- Combine with peas and toss with soy sauce.
- Serve immediately.
Nutrition Facts : Calories 79.5, Fat 1.5, SaturatedFat 0.2, Sodium 141.7, Carbohydrate 12.4, Fiber 4.2, Sugar 4.9, Protein 5
MUSHROOMS & PEAS RICE PILAF
Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 352mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
BROTHY COD WITH PEAS AND MUSHROOMS
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Provided by Kay Chun
Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
PEAS WITH MUSHROOMS AND THYME
Organic peas, fresh mushrooms, olive oil and thyme make a tasty side dish in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
- Sprinkle with salt, pepper and thyme. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 4 g, TransFat 0 g
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