Creamed Peas With Mushrooms and Onions Recipe

1. Gather the ingredients.

2. 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.

3. Stir in flour until well blended. Continue cooking for 2 minutes, stirring constantly.

4. Gradually add the chicken broth and milk to the roux and mushroom mixture. Continue cooking, stirring, until the sauce is thickened.

5. Add the hot cooked and drained peas to the sauce and stir to blend.

6. 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 1 or 2 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.

Expert Tips

• 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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