Sherried Peas & Mushrooms
|Unshelled peas/Two packages of 10 ounce each frozen tiny peas, thawed||2 1⁄2 Pound, thawed|
|Mushrooms||1⁄2 Pound, sliced|
|Marjoram leaves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Dry sherry||2 Tablespoon|
Prepare and boil or steam fresh peas
Melt butter in a wide frying pan over medium-high heat.
Add mushrooms and cook until their juices have evaporated.
Stir in drained peas (or thawed peas), marjoram, nutmeg, and sherry.
Cook until juices are boiling and peas are heated through.
Season to taste with salt.