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Creamed Onions with Peas and Mushrooms

January 4, 2013

“Fruit Basket”

(“Circa 1920″ Polychromed Bronze-Clad / Hirsch)

[Courtesy of

Another winter bounty in my home.  This is a great vegetable dish to make when you want all three in one dish.  Saves time and decision-making as well.

Creamed Onions with Peas and Mushrooms


  • 12 oz. Pearl Onions
  • 2 C. Water
  • 1 lb. Mushrooms
  • 2 T. Unsalted Butter
  • 8 oz. Frozen Peas (defrosted)
  • 1 t. Salt
  • 3 T. Butter
  • 3 T. Flour
  • 2 C. Milk
  • Fresh Parsley (for garnish)


  1. Cut off the tip of the onion opposite the root end
  2. Cook in boiling water  2 minutes, then drain
  3. Cool enough to handle, squeeze each onion gently at root end; onion will pop right out of its skin
  4. Slice off remaining roots
  5. Boil onions with water and salt; cover and simmer about 15 minutes, drain and set aside
  6. Saute the mushrooms in the butter for about 10 minutes, stir occasionally and set aside
  7. Heat butter and flour slowly stirring in the milk
  8. Cook over medium heat until thick
  9. Add the onions and mushrooms and combine
  10. Stir in the peas and thoroughly combined
  11. Serve immediately in a warmed bowl
  12. Garnish with parsley

Serves 8

Cream Sauce Recipe from Betty Cheney

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