Ruthe's Peas And Mushrooms Recipe

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Ruthe's Peas and Mushrooms

Linda Seide

By
@SeasideTV

This is a dish my mother, may she RIP, always made during the holidays. She normally served it as a side dish, although it also makes a perfect appetizer when served on toast points. Even if you don't care for peas, I guarantee you'll like this recipe. It is truly delicious!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Saute

Ingredients

1 stick
salted butter
1 lb
mushrooms, fresh
2 medium
onions
1 can(s)
peas (you can also use frozen or fresh)
kitchen bouquet
all purpose flour
water, as needed

Directions Step-By-Step

1
Clean and slice mushrooms approximately 1/4" thick. The best way to clean mushrooms is with a paper towel. Do not wash them! Rub a paper towel over the 'shrooms to loosen any dirt that may be present.
2
Dice the onions...your choice of yellow, Spanish or sweet. I use Spanish or yellow. The amount of mushrooms determines the amount of onions. Two onions per pound of mushrooms.
3
Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
4
Make a slurry out of flour and water and add to the mushroom mixture to slightly thicken the gravy. Add one capful of Kitchen Bouquet and stir to incorporate throughout,
5
Drain the peas and add to mushroom mixture. Toss to thoroughly coat with gravy, and simmer a bit to heat through.
6
Serve as a side dish or on toast points for an appetizer.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #mushrooms, #peas, #onions