Best Creamed Peas And Mushrooms Recipes

CREAMED PEAS WITH MUSHROOMS AND ONIONS.

Steps:

• Melt butter over medium-low heat.
• Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
• Stir in flour until well blended.
• Add the chicken broth and milk.
• Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST

Steps:

• In a large skillet over medium-low heat, melt butter.
• Cook the butter stirring with a wooden spoon until golden brown.
• Add in sliced mushroom; cook until all the moisture is released.
• Add in onions and garlic; cook stirring for about 3 minutes.
• Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
• Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
• Reduce the heat to low and cook stirring until heated through and thickened.
• Add in cheddar cheese and stir until melted.
• Simmer for about 20 minutes over low heat stirring often.
• Season with seasoned salt or white salt and black pepper.
• If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
• Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

CREAMED PEAS AND MUSHROOMS

Steps:

• Cook frozen peas according to package directions; set aside and keep warm.
• Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
• Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
• Add seasonings and continue stirring until sauce is thickened and smooth.
• Add cooked peas to sauce in pan and heat through.
• Serve.

CREAMED PEAS WITH MUSHROOMS AND ONIONS

Steps:

• Thinly slice the mushrooms and the onion. The onion should be sliced into rings. Microwave the peas.
• In a medium saucepan, melt the butter over medium-low heat. Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
• Stir in the flour until well blended. Continue cooking for 2 minutes, stirring constantly.
• Gradually add the chicken broth and milk to the roux and mushroom mixture. Continue cooking, stirring, until the sauce is thickened.
• Add the hot cooked and drained peas to the sauce and stir to blend.
• Taste and add ground nutmeg, black pepper and salt to taste.

CREAMED PEAS WITH MUSHROOMS AND ONIONS RECIPE

Steps:

• SAUTÉ MUSHROOMS AND ONIONS UNTIL GOLDEN BROWN. I DID MINE SEPERATE. STIR IN FLOUR UNTIL BLENDED AND COOK FOR ABOUT 2 MINUTES STIRRING GRADUALLY ADD CHICKEN BROTH AND MILK TO THE ROUX AND MUSHROOM MIXTURE. COOK UNTIL SAUCE IS THICKENED. ADD PEAS TO SAUCE AND STIR TO BLEND. TASTE AND ADD A DASH OF GROUND NUTMEG - GROUND PEPPER AND SALT IF NECESSARY

CREAMED PEAS WITH MUSHROOMS AND BACON

Steps:

• In a medium saucepan,over medium heat, cook bacon until crispy.
• Do not drain fat.
• Add onion and mushrooms to the pan and saute with the bacon until the mushrooms begin to"sweat" (shrink and lose their juice).
• Combine the cornstarch with one tablespoon of the half and half and stir to make a thin paste.
• Add to vegetable mixture and stir.
• Add the rest of the half and half and continue stirring until it begins to simmer, then add the frozen peas and dill weed.
• Return to a simmer and cook until sauce thickens, about another minute.
• Add salt and pepper to taste.