Spring Peas and Mushrooms Recipe
A side dish for meats, chicken, and pasta. Edible flowers (in supermarket fresh-cut herb section) add color, taste, and nutrition.
In a large 2-handled skillet with Teflon™ nonstick coating, boil the broth over medium; reduce; reserve in a bowl. Return pan to stove with oil. Sauté lightly garlic and onions. Cut mushrooms in quarters; some in half. Add butter and cook 6 minutes to brown lightly with a seasoning of s&p. Add, peas, cream, herbs, reserved broth. Cook 3-4 minutes; liquid will reduce. Garnish with the flowers and bring pan warm, right to the table to serve.