Creamed Peas With Mushrooms And Onions Food

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 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.

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

CREAMED PEAS WITH MUSHROOMS AND ONIONS RECIPE

Steps:

• Gather the ingredients.
• In a medium saucepan, melt butter over medium-low heat. Add the mushrooms and onions and sauté, 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.

CREAMY MUSHROOM PEAS

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

CREAMY RICE WITH PEAS AND MUSHROOMS

Steps:

• Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
• Add broth and peas; stir. Bring to boil.
• Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.

DIRTY RICE WITH MUSHROOMS

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

PEAS, ONIONS & MUSHROOMS

Steps:

• Heat the oil and brown the onions slightly.
• Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm.
• Melt the butter in the pan, brown the mushrooms until they start exuding liquid.
• Return the onions to the pan.
• Meanwhile steam the peas.
• Add to the onions and mushrooms.
• Season with salt& pepper.
• For Vegetarian use the vegetable broth.

CREAMED PEAS AND ONIONS

Steps:

• Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.
• Meanwhile, place onions in a large skillet (at least 12"). Add water to half-cover the onions (about 1 cup). Add 1 tablespoon butter, 1 teaspoon salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate.
• Melt remaining 2 tablespoons butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.

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.