Mushroom and Peas

Fill a compact cooking vessel with approximately 1/2.5 centimeters of water and place it on the stovetop over high heat, bringing the liquid to a rolling boil. Add frozen garden peas and continue cooking until they become soft and palatable, approximately 5 minutes have passed. Remove the peas from the heat source and set them aside to await further preparation.

Melt a small amount of butter in a mid-sized cooking vessel placed over medium heat on your stovetop. Add sliced mushrooms and chopped onions to the butter, cooking for a short period of time, or until they reach a tender state. Sprinkle a small amount of flour over the mushrooms and continue cooking for 1 minute, stirring constantly to prevent scorching. Gradually stir in a generous amount of heavy cream and season with salt, black pepper, and a pinch of nutmeg. Continue cooking, stirring occasionally until the mixture becomes smooth and thickened. Stir in the previously cooked peas and remove the saucepan from the heat source. Allow the mixture to stand for a few minutes before presenting it at the table.