submitted by Randy J. Goodwin
“Peas n Mushrooms”, created as a Thanksgiving side dish by my mom, was by far one of my favorites for as long as I can remember. When I became a husband and father, it quickly became a fav for my children as well, but with a few upgrades...with mom’s approval of course! I’m known as a “dabbler” in the kitchen, creating, refining, pushing the envelope...oh, and cooking too.
My daughter recently asked, “Dad...” in that drawn out, I’ll do anything for her when she does that, little voice, “Will you PLEASE make Peas n Mushrooms?” To which I replied, “Of course sweetie, but what do you want as an entree?” She shrugged. “Nothing”. My kids would ask for this side dish by itself. That was unacceptable, or at least, just another reason to modify another one of my mother’s recipes, and this creamy, comfort food as it stands today, was born!
Peas, Mushrooms, and CHICKEN in a cream sauce with BISCUITS! Topped with a habanero/sun dried tomato relish.
32 oz bag of frozen Sweet Peas
16 oz container of sliced Crimini Mushrooms
10-12 Chicken Breast Tenders
1 quart Heavy Whipping Cream
1 Med-Lg White Onion (approx. 4-6oz) Diced
1 can Pillsbury Buttermilk Biscuits
4 oz (1 stick) Kerry Gold, Irish Butter. “Just my preference. Use what you wish”.
Habanero/Sundried Tomato relish is SOOOO good with this, so I’d recommend, at least, trying it. It’s not as hot as you’d think when added to this dish. The flavor!
4-6 small habanero peppers
4-6 sundried tomatoes (from the jar in olive oil)
(Chop your onions, peppers, sundried tomatoes first.)
Grill or pan fry your seasoned chicken breast tenders and set aside.
On high heat, lightly add enough OLIVE OIL to cover the bottom of a large saucepan, or cast iron skillet if you’ve got one.
Add MUSHROOMS and ONIONS to the heated Olive Oil.
Season to taste with Salt, Pepper and Adobo. (Note: If you think you’ve seasoned too much, it’s just right!)
Stirring often, cook the Mushrooms and Onions down until they soften and begin to make its own juices.
Add Heavy Whipping Cream...ALL OF IT! Bring to a boil THEN lower heat and simmer till the cream at the top begins to turn brown. Trust me, you’ll know...and smell. Taste to determine if you want to add more seasoning...or not.
Add your Chicken, mix it all together and continue simmering while you prepare your biscuits.
Follow baking instructions on your biscuits. This should take about 15-20 minutes.
(Continue simmering your Peas n Mushrooms while making the biscuits.)
When biscuits are done, so are your Peas, Mushrooms n Chicken. Remove from heat and let stand while you take care of your Habanero/Sundried Tomato Relish.
In a small saucepan, add a splash of Olive Oil.
When hot, add your chopped Habanero peppers and Sundried Tomatoes. Sprinkle with Sea Salt and Pepper. Stir together until you begin to smell the Sundried Tomatoes.
Add 1 Tsp of butter. Simmer till dark red/orange and slightly sticky. Remove from heat.
In a small dish, melt some butter and drizzle over biscuits.
Place biscuits on a plate and cover with the creamiest, tastiest, most flavorful Peas, Mushrooms and chicken you will ever taste. OR...like me, ladle into a bowl, top with your counter balanced, tasty, spicy habanero/sundried tomato relish to kick this dish over the top, and Enjoy!