Pea Loaf with Spinach Creamy Mushroom Sauce

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Ingredients

Vintage Pea Loaf:

2.5 cups canned cooked peas (20 ounces)

1 cup fine bread crumbs

1 large egg, beaten

1 teaspoon grated shallot or dried minced onion or garlic 

1 cup evaporated milk

1 cup finely chopped Fifth Season spinach or kale, packed

Salt and pepper to taste

Creamy Mushroom Sauce:

1/3 cup butter

2 cups sliced portobello mushrooms

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

Salt and pepper to taste

 | 
 | 

Ingredients

Vintage Pea Loaf:

2.5 cups canned cooked peas (20 ounces)

1 cup fine bread crumbs

1 large egg, beaten

1 teaspoon grated shallot or dried minced onion or garlic 

1 cup evaporated milk

1 cup finely chopped Fifth Season spinach or kale, packed

Salt and pepper to taste

Creamy Mushroom Sauce:

1/3 cup butter

2 cups sliced portobello mushrooms

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

Salt and pepper to taste

Ingredients

Vintage Pea Loaf:

2.5 cups canned cooked peas (20 ounces)

1 cup fine bread crumbs

1 large egg, beaten

1 teaspoon grated shallot or dried minced onion or garlic 

1 cup evaporated milk

1 cup finely chopped Fifth Season spinach or kale, packed

Salt and pepper to taste

Creamy Mushroom Sauce:

1/3 cup butter

2 cups sliced portobello mushrooms

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

Salt and pepper to taste

Directions

Pea Loaf:

1. Preheat oven to 325F.

2. Drain canned peas, reserving the liquid.

3. Mash the peas with a fork, or in a food processor, until they’re smooth. 

4. Add the reserved liquid and the rest of the ingredients (to the food processor, if using). Mix. Season with salt and pepper and mix again until well-blended.

5. Thoroughly butter a 6-cup loaf pan. (Note: A glass pan will give you a browner and smoother crust than a metal pan.) Pour pea mixture into the pan.

6. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.

7. Turn out onto a plate and top with mushroom sauce (directions below). Serve immediately.

Creamy Mushroom Sauce:

1. Melt butter in a double boiler if you want to be very ‘70s, though using a saucepan will work just fine.

2. Add mushrooms. Cover and sauté in the double boiler or saucepan over low heat for five minutes.

3. Sprinkle flour over mushrooms and stir until coated.

4. Slowly add milk, stirring well.

5. Add cream and seasoning. Mix well.

6. Cook until thick, stirring often to keep it smooth.

7. Pour over finished pea loaf.