Pea And Mushroom Crisp
From keni 13 years ago
- 20min to make
- Serves 6
My brain is a scary place... Enter, 3am in Keni's brain, if you dare: So glad it's Spring. New fruits, soon. Mmmm..berries. Crisp. Streusel. Who doesn't love streusel? Wait. Are there savory streusels? There should be. Read more Crumbly, rich, wonderful toppings? Maybe for... peas? Really? Peas? Yes, we need to eat more peas. Okay. Peas, it is. A star is born...G'night. ;) See less
Ingredients
- 1lb fresh or frozen and thawed green peas shopping list
- 8oz fresh mushrooms, sliced shopping list
- 2T grated(fresh) or minced(dried) onion shopping list
- about 2-3T half and half shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For Streusel Topping
- 1 cup panko bread crumbs shopping list
- 1/2 cup finely crushed roasted almonds(I pulsed in a food processor) shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- 1t dried dill weed, or 2t fresh, minced shopping list
- fresh ground black pepper shopping list
- 6-8T cold butter shopping list
How to make it
- In medium glass bowl, combine all streusel ingredients, reserving a couple T of butter. See Photo
- Combine using fork, biscuit cutter or fingers(my preference!) until texture becomes crumbly. See Photo
- In medium sized casserole dish, combine peas, mushrooms and onion. See Photo
- Drizzle with half and half then sprinkle with salt and plenty of pepper. See Photo
- Add crumbles to top. See Photo
- Bake at 375 for about 12-15 minutes, just until topping is golden brown and peas are heated through. This is how we like them... still retaining quite a bit of crispness. Feel free to lower the temp a touch and bake a lil longer, if you want your veggies softer.
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