Ruthe's Peas and Mushrooms

Ruthe's Peas And Mushrooms Recipe

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Linda Seide


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!

★★★★★ 1 vote
10 Min
15 Min


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

How to Make Ruthe's Peas and Mushrooms


  • 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.
  • 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.
  • 3Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
  • 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,
  • 5Drain the peas and add to mushroom mixture. Toss to thoroughly coat with gravy, and simmer a bit to heat through.
  • 6Serve as a side dish or on toast points for an appetizer.

Printable Recipe Card

About Ruthe's Peas and Mushrooms

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