Ruthe's Peas and Mushrooms
By
Linda Seide
@SeasideTV
1
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!
Ingredients
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1 sticksalted butter
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1 lbmushrooms, fresh
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2 mediumonions
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1 can(s)peas (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
- Clean 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.
- Dice 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.
- Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
- Make 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,
- Drain the peas and add to mushroom mixture. Toss to thoroughly coat with gravy, and simmer a bit to heat through.
- Serve as a side dish or on toast points for an appetizer.
About Ruthe's Peas and Mushrooms
Course/Dish: Vegetables, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
