I use the microwave peas and cook them while I prepared the mushroom sauce mixture. Use low fat milk in this recipe to make the sauce lighter, or use half-and-half and cream for a richer sauce.
Ingredients:
- 2 tablespoons butter
- 1 small onion, thinly sliced and separated into rings
- 4 to 6 ounces thinly sliced mushrooms
- 2 tablespoons flour
- 1/4 cup water 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
Preparation:
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. Add the chicken broth and milk. Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.
Serves 4.
Serves 4.
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