Italian Peas And Mushrooms
From eastcoaster 4 years agoIngredients
- 2 cups frozen baby peas. shopping list
- 1 -10 ounce can mushroom stems and pieces drained and chopped in smaller pieces.( I find they are large so I chop them up.) shopping list
- 1 medium white onion diced shopping list
- 1 tablespoon tomatoe paste shopping list
- 2/3 cup chicken broth shopping list
- Olive oil shopping list
- Salt and pepper to taste shopping list
- Medium to large pot with lid. shopping list
How to make it
- On medium heat cover the bottom of the pot with olive oil.
- When the oil is warm add onion and sauté for five minutes.
- Add the tomato paste and stir until you can smell it.
- Add the peas and stir with a wooden spoon until they are coated with the tomato paste.
- Add the mushrooms and mix in.
- Add a bit of salt and pepper to your taste.
- Add the broth a little at a time as the frozen peas let out moisture.
- Turn the heat down to simmer, cover with the lid inverted so steam can escape.
- Let simmer one hour then test for tenderness. You don’t want them mushy.
- Stir once in a while to make sure they are not sticking to the pot.
- Add more broth if needed.
- My mom would use peas from the garden but they take longer then the frozen ones. If made with garden peas give them about one and a quarter hour.
- There is no recipe for this dish, this is how I learned to make it.
- It doubles wonderfully.
- I also tried this with fresh mushrooms but did not like it at all.
- We ended up tossing it.
People Who Like This Dish 3
- MotherAnn Charlestown Twp., Ohio
- clbacon Birmingham, AL
- eastcoaster Nowhere, Us
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