ruthe's peas and mushrooms
(1 RATING)
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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prep time
10 Min
cook time
15 Min
method
Saute
yield
4-6 serving(s)
Ingredients
- 1 stick salted butter
- 1 pound mushrooms, fresh
- 2 medium onions
- 1 can peas (you can also use frozen or fresh)
- - kitchen bouquet
- - all purpose flour
- - water, as needed
How To Make ruthe's peas and mushrooms
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Step 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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Step 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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Step 3Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
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Step 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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Step 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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Step 6Serve as a side dish or on toast points for an appetizer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#mushrooms
Keyword:
#peas
Keyword:
#onions
Ingredient:
Vegetable
Culture:
American
Method:
Saute
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