In a large skillet, saute mushrooms in butter. Set aside.
2
Stir the condensed cream of mushroom soup and milk into the skillet until it is blended; at a medium heat, bring mixture to a slow bubble, turn off heat, stir in the instant rice and cover. Let sit for at least 5 minutes.
3
While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
4
When the rice is tender, stir mushrooms and peas into the rice.
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