Peas Amandine

"We love green beans amandine and figured we would give this a shot. These are definitely a different way to eat peas, which can get kind of boring."
photo by breezermom photo by breezermom
photo by breezermom
photo by Chippie1 photo by Chippie1
Ready In:


  • 1 (16 ounce) bag frozen peas
  • 14 cup slivered almonds
  • 3 tablespoons butter
  • 1 (4 1/2 ounce) jar mushrooms, drained (optional)
  • 14 cup chopped onion
  • 14 teaspoon salt
  • 18 teaspoon black pepper


  • Cook peas according to package directions and drain, set aside and keep hot.
  • Saute almonds in butter until lightly browned and add to peas.
  • Saute mushrooms,onions, salt and pepper in same pan until onions are tender and add to peas.
  • Mix to combine.

Questions & Replies

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  1. YUM!! I cut the recipe to 4 servings and my husband and I did a good job of making then vanish! This mix is teriffic! The sauce is buttery and the almond crunch is delicious. I served this with baked salmon. Great! Thanks for another one for my T&T file Karen.
  2. I concur with the other reviews. This was a huge hit! I cut the recipe in half, but the two of us still managed to polish off everything with no leftovers. If I were cooking for 4 and this was the main veggie side dish, I would definitely make the whole recipe and not cut it down.
  3. These were really delicious! I made it pretty much as stated, but used fresh chestnut mushrooms, which I sauteed in the butter along with 2 TBS minced shallots, instead of the onion. I then served it to my bosses with their dinner and they were extremely impressed. It had a lovely taste and I will definitly be making it again for them as well as for my DH at home. Thanks!!
  4. This recipe is totally awesome! DH and I have been married for almost 27 years and he has always jumped up from the table gagging and running for the garbage or bathroom when I've tried to get him to eat peas, unless I snuck just a tiny few into a dish for color. He actually wolfed these down and went back for more! He wasn't even going to try them until I told him, they don't 'taste' like peas, just take a tiny bite and try them. Was he ever glad he did. I made the entire recipe as I had guests for Mother's Day (my parents and both of my adult kids were home) dinner. We didn't have even so much as a single pea left over! They were fabulous! Thank you for sharing such an awesomely winning recipe Karen!!! We can't wait to have these again.
  5. I've made peas with mushrooms added before, but this is a first with the sauteed almonds.....delicious! Just loved this addition. I'll make this one again. Thanks for sharing a yummy recipe!


  1. Great recipe! My husband and I loved it. I used olive oil instead of butter and didn't have mushrooms. Very easy to make.


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=;current=cookieswapparticip.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /> <br /><img src= border=0 alt=Photobucket /> <br /> <br /><a href=;current=09holidayparticipationbanner.jpg target=_blank><img src= border=0 alt=Photobucket /></a></p>
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