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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Peas lightly cooked with a little butter and garlic plus Creole mustard and mushrooms. Tweaked from my 1959 Farm Journal's Country Cookbook ... they actually call it French Peas , but that makes me think of the lettuce leaf thing; this title is more descriptive of the yummy taste. Ingredients:
1 tablespoon butter |
1 teaspoon creole mustard or 1 teaspoon gulden spicy brown mustard (works, too) |
1 clove garlic, minced |
2 cups peas, fresh or frozen |
4 mushrooms, thinly sliced (more if you really like mushrooms) |
3/4 teaspoon salt |
1 tablespoon water |
Directions:
1. Melt butter in a heavy skillet and lightly saute garlic; blend in mustard.
2. Add peas, mushrooms and salt and sprinkle with the water.
3. Cover pan tightly and cook over medium heat about 5 minutes or until peas are cooked to your liking, shaking pan occasionally.
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