|Canned english peas||34 Ounce (2 Cans, 17 Ounce Each, Tiny, Lesueur)|
|Peas liquid||1⁄3 Cup (5.33 tbs)|
|Canned mushrooms||6 Ounce, whole or sliced (2 Cans, 3 Ounce Each)|
|Minced white onion||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Drain peas and reserve 1/3 cup of liquid.
Saute mushrooms and onions in butter about 5 minutes.
Add seasonings, sherry and liquid from peas and simmer 5 minutes.
Add peas and heat just until peas are hot.
Do not overcook.
This is an unusual combination of flavors but it is delicious and especially good with turkey or chicken.