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Sherried Peas and Mushrooms

Farm.Fares's picture
Ingredients
  Canned mushrooms 8 Ounce, sliced (2 Cans Of 4 Ounce Each)
  Butter/Margarine 2 Tablespoon
  Marjoram leaves 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon, grounded
  Sherry 2 Tablespoon
  Frozen tiny peas 20 Ounce (2 Packages Of 10 Ounce Each)
Directions

GETTING READY

1) Drain the mushrooms and keep aside the liquid.

MAKING

2) Take a pan and heat the butter.
3) Put mushrooms, marjoram, nutmeg, and sherry in the butter.
4) Put the peas and remove the pan from heat.
5) Add 2 tablespoons of reserved liquid to the peas and boil the mixture. This can be done just before serving the dish.

SERVING

6) Serve the dish in a serving bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
2 Minutes
Cook Time: 
15 Minutes
Ready In: 
17 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 722 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 15.9 g79.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 811.1 mg33.8%

Total Carbohydrates 88 g29.4%

Dietary Fiber 25.6 g102.6%

Sugars 28.6 g

Protein 30 g59.8%

Vitamin A 249.1% Vitamin C 170.9%

Calcium 13.4% Iron 48.4%

*Based on a 2000 Calorie diet

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Sherried Peas And Mushrooms Recipe