Nothing could be more basic than a dish of peas and mushrooms, but Irma Rombauer just couldn't publish a recipe without adding her own unique flourish. Here is her version of an old standard.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0...
Peas with Mushrooms
3 Tbs (45 ml) butter
1 clove garlic, finely chopped
1 lb (450 g) mushrooms, sliced
2 tsp (10 ml) all-purpose flour
1/2 cup (125 ml) milk
1 lb (450 ml) frozen peas, cooked and drained
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Melt the butter in a large skillet over moderate heat and cook the
garlic for 2 minutes. Add the mushrooms and cook, stirring
frequently, for 3 to 4 minutes. Stir in the flour and cook an
additional 2 minutes.. Stir in the milk and bring to a boil. Add the
peas, season with salt and pepper, and cook until the peas are heated
through. Serve garnished with chopped parsley if desired. Serves 4
to 6.
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