Peas and Mushrooms in Cream

Ingredients

• 1 ¼ pounds fresh green peas or one 10-ounce package frozen
• ½ pound fresh mushrooms
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• Salt to taste if desired
• Freshly ground pepper
• ½ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    259 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 10 grams protein; 48 milligrams cholesterol; 22 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
2. Meanwhile, cut the mushrooms into quarters.
3. Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.

20 minutes