Peas In Creamy Mushroom Sauce
|Frozen peas||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Milk/Light cream||1 Cup (16 tbs)|
Conventional method: In saucepan, bring small amount of water to boil; add peas. Reduce heat to simmer and cook for 4 to 5 minutes or until tender; drain.
Meanwhile, in saucepan, melt butter over medium heat; cook mushrooms for 2 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Whisk in milk, salt, pepper and nutmeg; cook for about 4 minutes or until smooth and thickened. Stir in peas.
Microwave method: In microwaveable dish, cover and microwave peas and 2 tbsp (25 ml) water at High for 5 minutes. Let stand for 2 minutes; drain.
In 4-cup (1 L) microwaveable measure, microwave butter at High for 1 minute. Add mushrooms; cover and cook for about 2 minutes or until tender, stirring once. Stir in flour; whisk in milk until smooth. Microwave at High for 2 to 3 minutes or until smooth and thickened, stirring once. Add salt, pepper and nutmeg; stir in peas.