Herbed Peas And Mushrooms Recipes

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.

CREAMY MUSHROOM PEAS

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

HERBED PEAS

Steps:

• In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.

HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
• Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
• Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.

GREEN PEAS AND MUSHROOMS

Steps:

• In a saucepan, bring water to a boil, add peas and.
• cook 5 minutes or until just tender.
• Drain thoroughly.
• While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
• Combine with peas and toss with soy sauce.
• Serve immediately.

HERBED STEAK AND MUSHROOMS

Steps:

• Trim as much fat as possible from meat.
• Cut round steak into serving pieces.
• Add onion slices, garlic, and mushrooms into a 4-quart slow-cooker.
• Put beef on top of vegetables.
• In a small mixing bowl, add the soup, wine, basil, marjoram, and pepper; stir to combine.
• Pour over meat.
• Cover slow-cooker and cook on LOW for 6-8 hours.
• Serve meat and sauce over noodles.

HERBED PEAS AND MUSHROOMS

Steps:

• Cook peas according to package directions in unsalted water. Drain well and keep hot.Meanwhile, in a small saucepan over medium heat, saute mushrooms and green onions in butter or margarine for 5 minutes or until limp.In a small bowl, combine sugar, salt, marjoram, thyme and pepper. Sprinkle over hot drained peas. Add mushroom mixture and stir until blended. Heat through and serve immediately,

HERBED PEAS AND MUSHROOMS

Steps:

• In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and onion, covered, for 7 to 9 minutes, or until the mushrooms are tender, stirring occasionally.
• Stir in the remaining ingredients. Cook, covered, for 2 to 3 minutes, or until heated through, stirring occasionally.
• (Per Serving)
• Calories: 94
• Total Fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 89mg
• Carbohydrates: 16g
• Fiber: 4g
• Sugars: 8g
• Protein: 6g
• Dietary Exchanges
• 1 Starch
• 1 Vegetable