Peas And Mushrooms In Cream Food

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

MUSHROOM PEAS CURRY (BATANI CURRY)

Steps:

• Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
• Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
• Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
• In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
• Then add the cumin seeds, fenugreek seeds and urad dal.
• Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
• Now, add chopped onions. Sauté the onions stirring often till light golden.
• Add the ginger-garlic paste or crushed ginger-garlic.
• Fry till the raw aroma of the ginger-garlic goes away.
• Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
• Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
• Add the cashewnut-coconut paste and the curry leaves.
• Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
• Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
• Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
• Serve the curry hot, garnished with some chopped coriander leaves.

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.

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

POACHED WILD SALMON WITH PEAS AND MORELS

Steps:

• Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
• Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

CREAMED PEAS

Steps:

• Cook peas according to package instructions. Drain and transfer to a bowl.
• Meanwhile, in a saucepan or small skillet, melt butter over low heat. Whisk in flour, salt, and pepper until blended. Cook, whisking constantly, for 1 minute.
• Gradually add cream, stirring for 1-2 minutes (or until thickened).
• Stir in the peas; gently toss to coat in the cream sauce.

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.

PENNE PASTA WITH MUSHROOMS & PEAS

Steps:

• Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it's perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy! Recipe Overview and Keys to Success Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me Add the frozen peas at the last minute. They don't take long to cook. Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn't seem dry Ingredients (for 2) 1/3 lb penne pasta 3 cups sliced crimini mushrooms 1/3 cup frozen peas 1 large diced shallot 2 minced garlic cloves 1/3 cup chicken stock 1 sprig rosemary 1 - 3 tablespoons grated parmesan cheese Olive oil Salt and pepper Penne with Mushrooms & Peas Put a large pot of water on the heat to bring to a boil Heat a large skillet over high heat, and coat the bottom with olive oil Add the mushrooms and season with salt and pepper Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes) When the mushrooms have 5 - 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water Add the pasta to the mushroom sauce and season with salt and pepper Toss together a few times over high heat to integrate all the ingredients, and then kill the heat Add the parmesan cheese, and a drizzle of olive oil Toss again, taste and adjust the seasoning if needed Serve it up, with a bit more parmesan cheese, and enjoy! Wine with Penne with Mushrooms & Peas I'm going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won't overpower the pasta.

ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
• Add garlic, salt and pepper and saute for another 30 seconds.
• Add pasta and chicken broth and bring to a boil.
• Cover, reduce heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
• Add cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
• Add thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
• Taste and adjust seasonings.
• Serve with fresh chopped parsley and Parmesan cheese (if using).

PEA SOUP WITH MUSHROOM CREAM SAUCE

Steps:

• Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

PASTA WITH CREAMY MUSHROOM-PEA SAUCE

Steps:

• Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
• Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

CROCKPOT CREAMY CHICKEN MUSHROOMS AND PEAS

Steps:

• Grease your slow cooker. Place chicken in the bottom of a slow cooker in an even layer.
• Combine the Italian dressing mix and water in a bowl with a fork and pour evenly over chicken. Cover and cook on high for 2.5 hours.
• In a medium bowl, beat the cream cheese and soup until blended. Add mushrooms and peas to mixture; stir. Pour mixture over the chicken and cook 2 hours longer on high heat. Stir and serve over pasta or alone.

SWEET PEAS AND MUSHROOMS

Steps:

• Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. , Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.

PASTA WITH CHICKEN PEAS & MUSHROOMS

Steps:

• In a large pot of water, add 2 teaspoons of salt to the water and raise the heat.
• In the meantime, do the prep work for this dish.
• In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat.
• Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
• Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
• Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced.
• Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
• Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
• In a large pot of boiling water, add 1 teaspoon of salt to the water. Toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
• Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
• Turn on the heat once again under the skillet.
• Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture.
• Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
• Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
• Serves 6

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

PEAS AND MUSHROOMS IN CREAM

Steps:

• If fresh peas are used, there should be about 1 1/2 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.
• Meanwhile, cut the mushrooms into quarters.
• 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.

PEAS WITH MUSHROOMS, BACON & CREAM

Steps:

• 1. Saute mushrooms and shallots in butter until mushrooms are tender.
• 2. Add peas and cream and continue cooking until peas are tender.
• 3. Add bacon and seasonings and toss. Heat through and serve.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

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.