ruthe's peas and mushrooms
(1 rating)
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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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(1 rating)
yield
4 -6
prep time
10 Min
cook time
15 Min
method
Saute
Ingredients For ruthe's peas and mushrooms
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1 sticksalted butter
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1 lbmushrooms, fresh
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2 mdonions
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1 canpeas (you can also use frozen or fresh)
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kitchen bouquet
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all purpose flour
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water, as needed
How To Make ruthe's peas and mushrooms
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1Clean 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.
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2Dice 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.
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3Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
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4Make 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,
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5Drain the peas and add to mushroom mixture. Toss to thoroughly coat with gravy, and simmer a bit to heat through.
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6Serve as a side dish or on toast points for an appetizer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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