Mushrooms& Peas for Pasta or Rice
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoon |
butter
|
|
| ¼ | cup |
white wine
|
*
|
| 10 | ounce |
mushrooms
fresh |
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | pint |
light cream (half&half)
|
*
|
| 5 | ounce |
baby peas
frozen |
* |
| ½ | cup |
Parmesan cheese
|
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
pasta
or rice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 59 | ml |
white wine
|
*
|
| 289 | ml/g |
mushrooms
fresh |
|
| 237 | ml |
heavy whipping cream
|
*
|
| 473 | ml |
light cream (half&half)
|
*
|
| 144.5 | ml/g |
baby peas
frozen |
* |
| 118 | ml |
Parmesan cheese
|
|
| 59 | ml |
olive oil
|
|
| 1 | x |
pasta
or rice |
*
|
Directions
Melt butter in olive oil.
Sauté mushrooms and peas about 5 minute.
Add wine and simmer 5 minutes.
Turn off heat. Add cream and half and half and mix well. (never cook cream or half and half on high heat- it will separate) Cook pasta or rice according to directions and drain well but keep hot. Mix with sauce and toss with ½ th cheese. Serve hot with extra cheese on the side.
