Peas with Mushrooms

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                            FOOD FUNNY
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Thanks - yet again - to Rosemary Zwick for this one:

One evening Sally left dinner in the oven for a little bit too long and
the kitchen filled with smoke -- the smoke detector went off. Sally
searched the house for her children only to find them in the bathroom,
washing their hands. Over the loud buzzing of the smoke alarm she asked
them to identify the sound.

"It's the smoke detector," they replied in unison.

"Do you know what that sound means?" Sally asked.

"Sure” they replied. "Dinner's ready."

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                            TODAY'S RECIPE
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This old-fashioned classic has been putting smiles on people's faces
since long before anyone ever heard of "comfort food."

Peas with Mushrooms

3 Tbs (45 ml) butter
1 clove garlic, finely chopped
1 lb (450 g) mushrooms, sliced
2 tsp (10 ml) all-purpose flour
1/2 cup (125 ml) milk
1 lb (450 ml) frozen peas, cooked and drained
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)

Melt the butter in a large skillet over moderate heat and cook the
garlic for 2 minutes. Add the mushrooms and cook, stirring frequently,
for 3 to 4 minutes. Stir in the flour and cook an additional 2 minutes.
Stir in the milk and bring to a boil. Add the peas, season with salt and
pepper, and cook until the peas are heated through. Serve garnished with chopped parsley if desired.
Serves 4 to 6.
Received on Sat Apr 3 12:45:28 2010