These creamed peas are made more flavorful with sliced mushrooms and onion rings. The mushrooms and onions are cooked together and then combined with the roux and sauce mixture. A small amount of nutmeg gives the sauce additional flavor.
It's an easy dish, but fancy enough for a Sunday dinner or holiday feast.
I steamed a bag of microwave peas while I prepared the mushroom sauce mixture. Use low-fat milk in this recipe to make the sauce lighter, or use half-and-half or light cream for a richer sauce. If you use fresh shelled peas, see the cooking instructions below the recipe.
The recipe is easily scaled up for a larger meal and more servings.
- 2 tablespoons butter
- 1 small onion, thinly sliced and separated into rings
- 4 to 6 ounces thinly sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/4 cup water, low sodium vegetable broth, or chicken broth
- 1/2 cup milk
- 1 package (10 to 12 ounces) frozen peas, cooked
- dash ground nutmeg
- dash ground black pepper
- salt, to taste
- In a medium saucepan, 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. 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 a dash of ground nutmeg, freshly ground black pepper, and salt, to taste.
How to Cook Fresh Shelled Peas
Two pounds of peas in the pods will yield about 12 ounces — about 2 cups — of shelled peas.
- Steamed: Steam fresh peas in a basket over simmering water for 5 to 10 minutes, or until done to your liking. They should be tender but still bright green.
- Simmered: Simmer the peas in water for about 3 to 7 minutes depending on the size of the peas. Alternatively, the peas may be simmered in broth.
- French Method: Line a saucepan with large lettuce leaves. Add enough water to cover the lettuce. Add the peas, dot with butter, and top with one or two lettuce leaves. Cover the saucepan and cook over medium low heat for 8 to 10 minutes, or until the peas are tender. This method can be used with frozen petite peas as well.
- For a richer, creamier sauce, replace the 1/4 cup of water or broth with more milk, half-and-half, or cream.
- Replace the small onion with 1 medium shallot, minced. Add the shallot to the butter along with the mushrooms and proceed with the recipe.
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