2 Tablespoons Butter or Margarine

1 cup fresh or canned mushrooms (sliced)

1/4 cup minced onion

1/4 teaspoon salt

a dash of pepper

1/4 teaspoon nutmug

1/8 teaspoon dried marjoram

2 Tablespoons cooking sherry ( optional)

2 cups drainned hot cooked peas ( canned or fresh)

Melt the butter in a skillet, add the mushrooms and onion cook for about 5 minutes or until tender. Add the salt, pepper, nutmeg, marjoram, cooking sherry (optional), then the peas. Mix well but gently using a folding motion so as to not mash your peas.

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