Mushrooms With Tomatoes And Peas 1972 Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.

BLACK-EYED PEAS WITH MUSHROOMS

Steps:

• Place black-eyed peas and water into a covered pot and bring to a boil.
• Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
• Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
• Add onions and garlic and fry until the onions turn translucent and brown at the edges.
• Add mushrooms and cook until they begin to soften.
• Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
• Stir and cook for one minute.
• Cover, and let simmer for ten minutes.
• Remove cooked sauce from flame.
• Return peas to a boil and let simmer for 20 to 30 minutes.
• Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
• Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
• Remove cinnamon stick & serve.