Ruthe's Peas And Mushrooms Recipe

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Ruthe's Peas and Mushrooms

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


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.

About this Recipe

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