Creamy Mushroom Peas24 Reviews
“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.” - by CHEETO
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 303 cal
- 24.7 g
- 16 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"Creamed Peas is something my mother would make occasionally and I remember thinking it was a treat when she did. I loved 'em! But...back then canned vegetables were most commonly used, so the creame..." See mored peas were made with canned peas. Hubs and I agree canned were, and still are, infinitely better than frozen, and while this recipe takes frozen peas a step in the right direction, they're still frozen peas. That said, this is a good recipe, and I particularly liked the subtle hint of nutmeg (I used fresh grated). Cooking the peas for five minutes is not necessary and might even shrivel them up - just heating them up is fine. In fact, they were a little too creamy and just throwing in an extra handful of frozen peas took care of that - no cooking necessary! I'd consider giving this another try - with canned peas."
"This was a perfect recipe for me & my husband. He loves peas and I love mushrooms (added extra) We both loved this one. It's a keeper!..." See more"
"I like both mushrooms and peas and the idea of them together as a side dish sounded good. I did not have canned peas so I used frozen sweet peas. I did not cook the peas for a full five minutes as I d..." See moreid not want them overcooked. I just cooked them until tender and set them aside. I also wanted to retain their bright green color. I thought they were tasty but a little too creamy for me. I would cut back on the amount of light cream next time. The nutmeg was a nice subtle addition and this dish was tasty overall. I served this with, "Sunday Meat Loaf," and "Montreal Steak Seasoned Mashed Potatoes," from AR site."
Creamy Mushroom Soup
Creamy Mushroom Spaghetti Squash
Just swipe to see more like this.