Real Recipes From Real Home Cooks ®

ruthe's peas and mushrooms

(1 rating)
Recipe by
Linda Seide
Philadelphia, PA

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 rating)
yield 4 -6
prep time 10 Min
cook time 15 Min
method Saute

Ingredients For ruthe's peas and mushrooms

  • 1 stick
    salted butter
  • 1 lb
    mushrooms, fresh
  • 2 md
    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

  • 1
    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.
  • 2
    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.
  • 3
    Over medium heat, saute mushrooms and onions in the butter until the mushrooms are brown.
  • 4
    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,
  • 5
    Drain the peas and add to mushroom mixture. Toss to thoroughly coat with gravy, and simmer a bit to heat through.
  • 6
    Serve as a side dish or on toast points for an appetizer.
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