Mushrooms & Peas For Pasta or Rice
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 3 tablespoon Butter
- 1/4 cup Olive oil
- MM:MK VMXV03A
- 1/2 cup Grated parmigiana cheese
- evenly (try an egg slicer)
- 1/2 pint Heavy cream (room temp)
- 10 ounce Fresh mushrooms sliced
- 5 ounce Frozen baby peas
- 1 pint Half and half (room temp)
- G Granaroli XBRG76A
- Pasta or rice
- 1/4 cup White wine
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Melt butter in olive oil. Sautee 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 1/2 th cheese. Serve hot with extra cheese on the side. Converted by MMCONV vers. 1.00
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Colander