Creamy Mushroom Peas Recipe -
Creamy Mushroom Peas Recipe

Creamy Mushroom Peas

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"This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  2. Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2003

This was a perfect recipe for me & my husband. He loves peas and I love mushrooms (added extra) We both loved this one. It's a keeper!

Most Helpful Critical Review
Oct 24, 2011

Creamed Peas is something my mother would make occasionally and I remember thinking it was a treat when she did. I loved 'em! But...back then canned vegetables were most commonly used, so the creamed peas were made with canned peas. Hubs and I agree canned were, and still are, infinitely better than frozen, and while this recipe takes frozen peas a step in the right direction, they're still frozen peas. That said, this is a good recipe, and I particularly liked the subtle hint of nutmeg (I used fresh grated). Cooking the peas for five minutes is not necessary and might even shrivel them up - just heating them up is fine. In fact, they were a little too creamy and just throwing in an extra handful of frozen peas took care of that - no cooking necessary! I'd consider giving this another try - with canned peas.

Oct 30, 2011

I like both mushrooms and peas and the idea of them together as a side dish sounded good. I did not have canned peas so I used frozen sweet peas. I did not cook the peas for a full five minutes as I did not want them overcooked. I just cooked them until tender and set them aside. I also wanted to retain their bright green color. I thought they were tasty but a little too creamy for me. I would cut back on the amount of light cream next time. The nutmeg was a nice subtle addition and this dish was tasty overall. I served this with, "Sunday Meat Loaf," and "Montreal Steak Seasoned Mashed Potatoes," from AR site.

Apr 08, 2007

This was the first time I had ever made creamed peas and I am so glad I tried this recipe first. It is the only way I will make them from now on! I only made one substitution - I didn't have cream so I used evaporated milk, and a little extra butter. I also used canned mushrooms instead of fresh. This was delicious, and everyone at the table loved them!

Oct 02, 2002

This tasted great, and looked much more complicated than it is! I made some substitutions for convenience, but the taste was still fantastic: canned peas and mushrooms instead of frozen or fresh, half & half instead of cream, and 1 tsp onion powder instead of onions (we don't like onions). This has such a mild flavor, it went very well with a spicy main dish.

Dec 08, 2011

Creamed peas over New Red Potatoes is a favorite! Milk works just as well as the cream-Mushrooms were a nice addition but then again I like mushrooms in just about everything except Captain Crunch!!

Nov 07, 2011

This dish is delicious! My husband and I really enjoyed it. This is a classic dish that is always a crowd pleaser. I will make this again and again. Thanks for sharing, Cheeto!

Jan 08, 2009

These were pretty good! Even my pea-hating fiance liked them. I gave it 4 stars just because it was pretty bland. I added quite a bit of pepper and threw a clove of garlic (chopped) in. I used skim milk and a little extra flour. Thanks :)


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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