Mushrooms and Peas

Little something without the meat: mushrooms cooked with peas and tomatoes in tomato juice and sour cream sauce.

It takes about 30 mins to cook, and pretty easy too. Just use good tasting canned tomatoes with no extra additives.

Serve mushrooms and peas as a dish on its own, or in addition to healthy grains or pasta. My favorite here is boiled buckwheat, but they I am a bit biased towards it.

It can even be a sauce for meat, if you wish it.

Ingredients:

24oz of baby bella mushrooms
2 cups of peas
2 onion or a big one
1 can of diced tomatoes in juice
Two tablespoons of sour cream
Black pepper to taste
Paprika to taste
Dried dill to taste
Salt to taste
1 tablespoon of oil for frying

How to prepare, step-by-step:

Prepare ingredients:
Mushrooms and Peas: Step 1
Wash and clean mushrooms (scrub stems, wash off any dirt), quarter each:
Mushrooms and Peas: Step 2
Warmup deep skillet with oil. Peel and slice onions in quarters. Move them to the warmed up skillet and fry until colored, stir from time to time:
Mushrooms and Peas: Step 3
Add mushrooms in, you may want to work in batches (volume in mushrooms will reduce a lot with cooking):
Mushrooms and Peas: Step 4
Cook mushrooms over slow simmer until juiced produced by mushrooms reduce almost entirely, stir from time to time:
Mushrooms and Peas: Step 5
Add dried dill, ground black pepper and paprika, cook mushrooms with spices for 2-3 mins:
Mushrooms and Peas: Step 6
Then add diced tomatoes, stir and cook for 5 mins more:
Mushrooms and Peas: Step 7
Add sour cream, mix:
Mushrooms and Peas: Step 8
Salt to taste:
Mushrooms and Peas: Step 9
Add peas:
Mushrooms and Peas: Step 10
Cook everything together over slow simmer for 5 mins more:
Mushrooms and Peas: Step 11
And serve:
Mushrooms and Peas: Step 12