Last night I was in the mood for two things: 1) a hot meal 2) spending little or no money. I found half a bag of whole wheat egg noodles and decided that noodles with butter, garlic, veggies, and cheese would be perfection. I always have peas in my freezer, I always have fresh garlic, always have an onion, and I usually have some kind of grated cheese shoved in the back of the fridge so that I forget about it and am not tempted to make red sauce. I decided that I wanted something more than peas in this dish, so I did go to the store and buy a $2.50 pack of sliced cremini mushrooms – my favorite. And I had all I needed.
Assembly is, as always with me, a total breeze. Get the water boiling and the noodles cooking. Place two cups of frozen peas in a small strainer and rinse them under hot tap water until the chill is gone and they have softened a bit. Set aside to drain. While the I got outmy large skillet and began to sautee the mushrooms in butter, olive oil, salt, and pepper. When the mushrooms began to soften and darken, I added 1/2 cup of chopped red onion and let it simmer for another 2 minutes. Then came 2 cloves of finely minced garlic (or you can run it through a presser). Finally 2 cups of frozen peas that I rinsed under hot tap water for a minute and allowed to drain