Peas With Mushrooms Bacon 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.

CREAMY PASTA WITH BACON, PEAS AND MUSHROOMS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Boil the pasta as per the instructions on the packet.
• Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.
• Add the frozen peas and stir well. Season generously with pepper and salt - remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.
• Once the pasta is cooked, add to the sauce and stir to coat all of the pasta - enjoy!

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

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.

COMPANY GREEN PEAS CASSEROLE

Steps:

• Cook peas according to package directions.
• In a skillet, cook bacon until crisp, then remove from pan and drain on paper towels.
• Add onion and mushrooms to skillet and saute until almost done.
• Add flour, stir and cook for 1 to 2 minutes.
• Add cream, cook and stir to consistency of a medium white sauce.
• Add all of mixture to peas and stir in bacon.

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.

CREAMY ALFREDO WITH BACON AND PEAS

Steps:

• In a large deep skillet cook the 4 slices bacon until crisp. Remove the bacon and set aside on a plate. Do not drain any grease.
• Stir in garlic; cook and stir for 30 seconds more. Add in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.
• Stir in peas, whipping cream, and Parmesan cheese.
• Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.
• Serving size: 1 cup.

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.

PASTA ALLA BOSCAIOLA

Steps:

• In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.
• Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
• Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes
• Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
• Add the puréed tomatoes and white wine.
• Season with salt and pepper.
• Bring to a simmer, then lower the heat to maintain a bare simmer.
• Simmer for 10-15 minutes.
• Meanwhile, bring a pot of salted water to a boil.
• Add pasta and cook until al dente.
• Drain pasta, reserving about one cup of the pasta-cooking water.
• Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
• Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
• I recommend adding no more than 1-2 tablespoons of cooking water at a time.
• After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.
• Serve additional parmesan cheese on the side for grating over the plated pasta.

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.

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.

PASTA WITH BACON AND MUSHROOMS

Steps:

• Cook pasta according to package directions.In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half. Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.Enjoy!

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.

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.

PEAS WITH MUSHROOMS, BACON & CREAM

Steps:

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