Minding My Peas and Mushrooms

Minding My Peas and Mushrooms

I miss the way my grandmother used to say "mushrooms." It was "mushroonz" with a hard "n." I don't know why she pronounced it that way. Maybe it was a Rhode Island-Italian mash-up. Maybe it was just her.

When she was alive, I never missed an opportunity to remind her of it: "Hey, Nan, whatcha cooking over there? Some peas with mushroonz?" I'd say, suppressing a giggle. Invariably, she'd reply, "Ooh, you're so fresh." Then she'd make me sit down with her and eat some. Although I didn't like peas and mushrooms, I always liked Nan's, slick with butter and speckled with black pepper.

Even since Jeff and I moved away from Rhode Island 15 years ago, I've been cooking Nan's recipes — Italian chicken and escarole soup, Pizzelle Cookies, her famous Easter pies — and saying words like she did (well, only when I'm home). I'm not making fun of her. It's just the opposite: It's a way to remember her and talk about her.

Ingredients

  • When she was alive, I never missed an opportunity to remind her of it: "Hey, Nan, whatcha cooking over there? Some peas with mushroonz?" I'd say, suppressing a giggle. Invariably, she'd reply, "Ooh, you're so fresh." Then she'd make me sit down with her and eat some. Although I didn't like peas and mushrooms, I always liked Nan's, slick with butter and speckled with black pepper.
  • Yup, just like Nan's.
  • How about you? Did you grandmother or other loved one have funny ways of pronouncing words or doing things? I'd love to hear about them in the comment section below.
  • Peas and Mushroonz (or Mushrooms)
  • Makes 4 servings
  • Printable recipe.
  • 2 tablespoons butter
  • 1 shallot, diced (about 1/4 cup)
  • 1 (10-ounce) bag of sliced mushrooms
  • 2 cups fresh peas (about 10 ounces)
  • Salt and freshly ground black pepper
  • In a large non-stick skillet over medium-high heat, melt butter. Add the shallots and cook 2 to 3 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes or until lightly browned all over. Add the peas and cook 2 to 3 minutes, if you like them al dente like I do. If you prefer them softer, then cook them longer. Season generously with salt and freshly ground black pepper. Enjoy.
  • Since it's fresh pea season, here are more peas recipes you might enjoy:
  • Spring Pea Guacamole recipe from Everyday Southwest
  • Sweet Peas Hummus recipe from My Man's Belly
  • Orange Spiked Peas with Dill recipe from Food Blogga
  • Spring Pasta with Fresh Peas recipe from Arugula Files
  • Fresh Peas with Vegan "Bacon" recipe from May I Have that Recipe?
  • Warm Three Pea and Radish Salad recipe from Food Blogga
  • Creamy Minted Fresh Pea Almond Soup recipe from Healthy, Happy Life
  • Lemony Pasta with Fresh Peas, Ricotta and Mint recipe from Food Blogga
  • Spring Salad with Dandelion Greens, Asparagus and Fresh Peas recipe from Sass & Veracity
Read the whole recipe on Food Blogga