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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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