PEAS AND MUSHROOM RECIPE RECIPES
ITALIAN PASTA AND PEAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.—Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
Nutrition Facts : Calories 190 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
SHEET-PAN MUSHROOM PARMIGIANA RECIPE - NYT COOKI…
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
More about "peas and mushroom recipe recipes"
ITALIAN PASTA AND PEAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 190 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 190 calories per serving
- In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
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STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER RECIPE | ALLRE…
I added a dribble of toasted sesame oil to the cornstarch mixture, the flavor of which is unique and incredible. Snow peas aren't my favorite, particularly JUST snow peas - so I added onion, …
From allrecipes.com
From allrecipes.com
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CREAM OF MUSHROOM CHICKEN RECIPE | ALLRECIPES
Pretty good. Family enjoyed it. It was extremely easy. I used 2 cans of the cream of mushroom soup and omitted the water completely using whole milk instead of evaporated as one can did not seem enough. Added frozen peas …
From allrecipes.com
From allrecipes.com
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CREAMED PEAS AND NEW POTATOES RECIPE | ALLRECIPES
-Before adding potatoes to sauce with peas, mash the peas in the sauce or put the peas in a food processor and give a slight chop on them before adding to sauce. -Season with salt (black truffle …
From allrecipes.com
From allrecipes.com
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VEGAN MUSHROOM BOURGUIGNON (EASY RECIPE) - ELAVEGAN | RECI…
Peas – The addition of multiple vegetables gives an array of flavor points within the dish and only makes it more nutrient-dense and protein-rich. Plant-Based Milk – Perfect for making a dish creamy without worrying about dairy. Check the recipe card below for an entire list of ingredients, amounts, etc. How to Make Vegan Mushroom Bourguignon?
From elavegan.com
From elavegan.com
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VEGAN MUSHROOM BOURGUIGNON (EASY RECIPE) - ELAVEGAN | RECI…
Red wine: I would NOT recommend skipping, however, if you can't have red wine, simply use vegetable broth instead. Mashed potatoes: You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil or vegan butter if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat. Recipe …
From elavegan.com
From elavegan.com
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SKILLET STEAK WITH MUSHROOM SAUCE RECIPE - EATINGWELL
Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small …
From eatingwell.com
From eatingwell.com
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