Peas In Creamy Mushroom Sauce Recipe
Ingredients
| Frozen peas | 2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| All purpose flour | 1 Tablespoon | |
| 1 cup milk or light cream | ||
| Pinch nutmeg | ||
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
Conventional method: In saucepan, bring small amount of water to boil; add peas. Reduce heat to simmer and cook for 4 to 5 minutes or until tender; drain.
Meanwhile, in saucepan, melt butter over medium heat; cook mushrooms for 2 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Whisk in milk, salt, pepper and nutmeg; cook for about 4 minutes or until smooth and thickened. Stir in peas.
Microwave method: In microwaveable dish, cover and microwave peas and 2 tbsp (25 ml) water at High for 5 minutes. Let stand for 2 minutes; drain.
In 4-cup (1 L) microwaveable measure, microwave butter at High for 1 minute. Add mushrooms; cover and cook for about 2 minutes or until tender, stirring once. Stir in flour; whisk in milk until smooth. Microwave at High for 2 to 3 minutes or until smooth and thickened, stirring once. Add salt, pepper and nutmeg; stir in peas.
Meanwhile, in saucepan, melt butter over medium heat; cook mushrooms for 2 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Whisk in milk, salt, pepper and nutmeg; cook for about 4 minutes or until smooth and thickened. Stir in peas.
Microwave method: In microwaveable dish, cover and microwave peas and 2 tbsp (25 ml) water at High for 5 minutes. Let stand for 2 minutes; drain.
In 4-cup (1 L) microwaveable measure, microwave butter at High for 1 minute. Add mushrooms; cover and cook for about 2 minutes or until tender, stirring once. Stir in flour; whisk in milk until smooth. Microwave at High for 2 to 3 minutes or until smooth and thickened, stirring once. Add salt, pepper and nutmeg; stir in peas.
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