August 30, 2011: Cheesy Peas and Mushrooms

As the days get a bit shorter and the morning temps a bit lower, I naturally gravitate toward more comfort foods. This recipe is for a side dish that is an ideal pairing with a simple protein since it’s so rich (I served it with a white meat turkey loaf and potatoes). It may be a good way to get your kids to eat their peas!

Cheesy Peas and Mushrooms

1 t. olive oil

1 t. butter

4 ounces mushrooms, thickly sliced

1 shallot, minced

1 cup frozen peas

1/3 cup cubed Velveeta cheese

Freshly ground black pepper, to taste

Heat the oil and butter in a saucepan over medium heat. Add the sliced mushrooms and shallot. Saute for about 5 minutes, until the vegetables are soft. Add the frozen peas and cover with a lid; cook for about 5 minutes more, until peas are heated through. Reduce heat to low and add cubes of Velveeta; sprinkle with black pepper. Cook a couple minutes more, just until cheese is melted. Stir and serve.

Serves 3