Creamed Peas with Mushrooms and Onions
Elevate your side dish game with this luscious recipe for Creamed Peas with Mushrooms and Onions—a comfort food classic with a gourmet twist. Tender peas, golden-brown baby bella mushrooms, and sautéed onions come together in a velvety roux-based sauce enriched with whole milk, heavy cream, and a hint of nutmeg for a touch of warmth. Perfectly seasoned and irresistibly creamy, this dish is as versatile as it is flavorful—ideal for holiday spreads or weeknight dinners alike. Garnish with fresh parsley for a pop of color and freshness, and serve it alongside roasted meats, mashed potatoes, or crusty bread to soak up every delicious bite. Quick to prepare and impossible to resist, this side dish will become a staple in your repertoire.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium white onion
- 8 ounces baby bella mushrooms
- 2 cups frozen peas
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.25 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.125 teaspoons nutmeg
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel and finely dice the white onion.
Clean the baby bella mushrooms with a damp paper towel and slice them thinly.
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the diced onion to the skillet and sauté for 4-5 minutes until soft and translucent.
Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, stirring occasionally, until they are golden brown and tender. Remove the onion and mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the whole milk, ensuring there are no lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in the heavy cream, salt, black pepper, and nutmeg. Cook for another minute to incorporate the flavors.
Add the frozen peas to the skillet and cook for 4-5 minutes, stirring frequently, until the peas are tender and heated through.
Return the cooked onions and mushrooms to the skillet and mix until everything is evenly coated in the creamy sauce.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the creamed peas with mushrooms and onions to a serving dish, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 45.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 578 mg | 44% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
