As the years go by and the holidays are thrust upon us, I think back to the days when I was a kid. I have fond memories of Thanksgiving and Christmas because of family and of course food. My grandmother Eloise Krapf made peas and mushrooms in a sherry cream. My mother and I have been trying to recreate it for quite a few years since her passing. Every time we tried to make it, it was just a little off. This past Thanksgiving, I was able to recreate it as close as I can remember. This side dish is great with any beef, pork or poultry dish. I usually like to make it only on special occasions.

Ingredients

1 package of frozen peas

1 quart of whole mushrooms (button or Baby Bella)

1 cup of chicken stock or vegetable stock

1/2 cup white wine

1 1/4 cup of heavy cream

1/4 cup of dry sherry

1 tablespoon of olive oil

1 tablespoon corn starch

Salt and pepper

Preparation

In a small stock pan, combine stock with white wine and bring to simmer. When it comes to stock, I will always make it from scratch or use a base. I use Minor’s chicken or vegetable base or Better Then Bouillon is a good product as well.

After washing your mushrooms, slice each mushroom very thinly.

In a sauté pan, add olive oil, mushrooms, salt and pepper. Begin to make the mushrooms sweat and produce moisture.

Once you begin to see some moisture in the bottom of the pan, begin to ladle in the stock slowly, adding a ladle-full every 2 minutes or so.

Once all of the stock is added, let the mushrooms simmer for a minimum of 10 minutes.

After letting the mushrooms simmer, strain the remaining liquid in container.

Place the mushrooms back into the sauté pan and begin to cook them down and add the frozen peas to mushrooms. Add one ladle of reserved mushroom stock and let the mixture cook for 5-8 minutes.

Reduce the temperature and add the cream.

Add corn starch and use a whisk to thicken the cream.

Add the sherry to the mixture.

Add to your favorite serving dish.

Bon Appetit!