I was trying to decide what veggie to fix for dinner tonight and I remembered a Portobello mushroom I had picked up a couple of days ago. I asked Charles how peas and mushrooms sounded and he went into story mode. Telling me tales of his grandma fixing peas and mushrooms for special dinners. Sometimes it was pearl onions instead of mushrooms, but the mushrooms were always his favorite. She usually used canned mushrooms as far as he could recall; canned mushrooms will work perfectly too just omit the first step of cooking the mushrooms and add everything at the same time.
Peas and Mushrooms
1 cup diced mushrooms
1 Tbs butter
salt and pepper
2 cloves minced garlic
12 o.z. frozen peas
1/4 cup water
Melt butter in skillet and add mushrooms; season with salt and pepper.
Cook for about 5 minutes or until desired tenderness. Add peas, garlic, and water. Cover and simmer for 5 – 7 minutes.
Just a quick post today about the green beans I made last night with our meatloaf. I’d bought these at the farmers market a couple of days earlier and didn’t have a chance to cook them right away. I decided to do a bit of a sauté / steam method. Very tasty; still very crisp and the full flavor of fresh green beans. As a kid I didn’t like that taste but I do so enjoy it now. The mushrooms were the perfect complement.
Fresh Green Beans with Mushrooms
2 Tbs butter
1 large quart basket of fresh from the garden green beans
1 large Portobello mushroom
salt, pepper, and granulated garlic
Wash and trim green beans. In medium skillet melt butter and add mushroom cut into large chunks. Add green beans and cover; cook for 5 minutes over medium heat. Season with salt, pepper and garlic if desired; stir and cover; cook an additional 5 minutes or until desired tenderness.