With mashed potatoes and chicken, these creamy peas with mushrooms form a delicious side dish! Both my spouse and guests usually enjoy this one. Not your typical bland, uninteresting peas.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 cups frozen green peas
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 small chopped onion
- 1 tablespoon all-purpose flour
- 1 cup light cream
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground nutmeg
Instructions
- Fill a small saucepan with 1 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 mushrooms, and cook for 1 minute, constantly stirring. 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 a few minutes before serving.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 293 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was the best side dish I’ve ever made and eaten. Yeah they’re a little time consuming but definitely worth it. Everyone at my Christmas dinner had some, even non-pea eaters tried them and said they were great. I will be making these for every special occasion from now on. The only change I made was I added more salt and pepper than the recipe called for because I love salt. Thank you for this amazing recipe!
I found this dish had very little flavour. The cream didn’t complement the peas either. Sorry, I won’t be making this again.
Going into a “creamed” dish, you should expect it to be rich and heavy, which it was. Perfect for a cold evening. After reading the reviews, it seemed a common thread was “bland, not much flavor”; so I added about 1/4 cup of white wine when making the roux, one small clove of garlic, minced, and 1 teaspoon of Sherry wine. My husband nearly ate the whole pan. I served with roasted chicken and pan roasted new potatoes. Big hit!! Will add to my “earthy” rich side dishes.
I added 1/2 carrots and 1/2 peas
It’s great added a little Parmesan cheese at the end and it made it sooooo good, also I omited the nutmeg and added cumin instead (my husband doesn’t like nutmeg)
I made this dish vegan by swapping soy creamer for the heavy cream and used dairy-free butter. Everyone enjoyed it with our dinner of mashed potato pancakes.
Easy and delicious.
Easy and yummy!
I think I used too much cream, but this is still very tasty. I think this would be great on top of some nice linguine noodles, too.
I really liked this recipe. Will make it again.
I cooked this according to recipe but I drained the vegetables. It seemed like it would be too runny for our taste. These were delicious a d my husband went back for seconds.
Next time, more salt, no nutmeg. Otherwise was yummy.
This was great – a real blast from the past. I used a heaping tablespoon of flour with my skim milk (all I had). It wasn’t thickening up as much as I wanted it to, so I added a heaping tablespoon of ground parm cheese. I only had the small frozen peas, so I just thawed them under running water, drained them, then tossed them in and let the mixture bubble for 5 minutes or so. Thanks for sharing!
I followed the recipe exactly, except for reducing the amount of cream using a bit more than 1/2 cup. (I figure Half & Half counts as light cream, so that is what I used.) My husband likes peas, and he still liked them this way. He thought it was a mix and was impressed I had made it. I’m not a big fan of peas, but this was a hit for me too.
I made this recipe as is. It was very easy, and the taste was creamy and mild. I highly suggest using frozen peas versus canned, as frozen peas have been flash frozen at the height of their freshness and flavor, and therefore remain crisp and delicious when cooked. Whereas canned peas taste very different than frozen or fresh peas, and the texture is incredibly mushy. That said, some folks have grown up eating canned peas, and therefore may prefer them. Next time, I’d add a glove of minced garlic, and more salt and pepper to taste. And only boil the frozen peas a couple mins instead of 5.
My family was very excited to have “special peas”. Great tasting upgrade to a standard.
I love love love these! I used shallots instead of onions because I wanted to use them up. I used half and half because that is what I had and I threw in a 1/4 teaspoon of sugar because another pea recipe I like has sugar in it. I was prepared to use less half and half based on other reviews but they needed the entire cup. Thank you for this recipe it is holiday and company worthy!
I lived this!! The only substitution was whole milk for cream. Delicious!
Creamed Peas is something my mother would make occasionally and I remember thinking it was a treat when she did. I loved ’em! But…back then canned vegetables were most commonly used, so the creamed peas were made with canned peas. Hubs and I agree canned were, and still are, infinitely better than frozen, and while this recipe takes frozen peas a step in the right direction, they’re still frozen peas. That said, this is a good recipe, and I particularly liked the subtle hint of nutmeg (I used fresh grated). Cooking the peas for five minutes is not necessary and might even shrivel them up – just heating them up is fine. In fact, they were a little too creamy and just throwing in an extra handful of frozen peas took care of that – no cooking necessary! I’d consider giving this another try – with canned peas.
This was a big hit in my house.
We like this allot. Something different than my usual asparagus, green beans, or brocolli. Simple recipe, good results, and good flavor. I will definitely be making this again, thank you!