Recipe: Mushroom and Green Pea Sauce, warmed

1 oz. GFS Canola Oil
8 oz. Sweet Vidalia Onion, small dice
2 Tbsp. Chopped Garlic
3 lb. Markon Medium Mushrooms, sliced
1 c. Chardonnay
3 qt. Hearthstone Roasted Turkey Gravy
2 oz. GFS Green Peas, thawed

Recipe Preparation

1. Place oil in a heated, nonstick sauté pan. Add onions and garlic. Sauté until onions are translucent. Add mushrooms and wine. Bring to a boil. Simmer until the wine is reduced by half.

2. Add the turkey gravy. Bring to a boil, stirring frequently. Simmer 2 minutes. Add the peas and simmer another 2 minutes. Pour the gravy out in a 4” full stainless-steel hotel pan. Allow to cool uncovered. Transfer to a storage container. Cover, label, date and refrigerate until needed.