Creamed Mushroom & Peas

I created this recipe for a picnic my family & I took; I wanted a dish that wasn’t traditional picnic side that would go well with steak and corn on the cob.  This turned out amazing and easy.


1 cube Melt

16 ounces button mushrooms

1/2 package frozen peas, slightly thawed

1 can full-fat coconut milk

salt and pepper, to taste

garlic and onion powder, about 1/2 to 1 teaspoon, to taste

1/8 to 1/4 teaspoon chicken or veggie bouillion


Melt the Melt in a large skillet; add mushrooms & cook until soft and browned; add coconut milk and season with seasonings; heat through & taste.  Adjust seasoning as needed and add peas.  Heat through and serve.

You can make a day in advance; once peas are added & cooked, pour into a storage dish and cool completed.  Cover and refrigerate.

To serve from stove, pour into skillet and heat through and serve.

For a grill option, pour into an aluminum or grill proof pan; cool, cover and refrigerate; place on hot grill, away from coals, stirring occasionally until heated through.



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