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Creamy Mushroom Peas

Creamy Mushroom Peas

CHEETO

CHEETO

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

naples34102
13

naples34102

10/24/2011

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 creamed 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.

JANNIEP
12

JANNIEP

3/29/2003

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!

OkinawanPrincess
8

OkinawanPrincess

10/30/2011

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 did 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.

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