Sherried Peas with Mushrooms
A bag of frozen peas and onions can easily be turned into something special by adding fresh sliced mushrooms, dry sherry and a little cream. Here's how to do it.
Saute 8 ounces of sliced mushrooms in a knob of butter.
Add a big splash of dry sherry, about 3 T. and cook until the liquid evaporates. This will add a lovely flavor to the mushrooms.
Add a frozen bag of peas and onions.
Cover for a minute, if your veggies are frozen hard, but if they'd thawed a little, skip this step.
Add cream, about 1/3 cup, maybe a little more.
Add salt and pepper and simmer gently until the cream reduces, but the peas are still bright green.
Serve with chicken, or whatever pleases you. I served them with a farmer's pie I made with ground lamb.
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