Recipe: Mushroom and Green Pea Sauce, warmed
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Ingredients
- 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.
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