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.

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