Advertisement
Ingredients
1 ¼ pounds fresh green peas or one 10-ounce package frozen
½ pound fresh mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper
½ cup heavy cream
Nutritional analysis per serving (4 servings)
9 grams carbs; 41 milligrams cholesterol; 171 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 3 grams fiber; 552 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
If fresh peas are used, there should be about 1 ½ cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
- Step 2
Meanwhile, cut the mushrooms into quarters.
- Step 3
Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.
Private Notes
Comments
This reminded me of my Aunt Billie Ruth. She always made English peas napped in a creamy bechamel type of sauce. This was easier. I didn't have cream so I used half and half. And even freeze dried shallots and canned mushrooms (horrors) worked as well. I'll be better prepared to make it exactly next time. Delicious.