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Peas and mushroom stew with smoked sausage
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large Spanish onion
common mushrooms, sliced
x15 oz can of peas
large bay leaves
fresh parsley for garnish
cut into 1/2" to 1" long pieces
salt to taste
optional - if sausages are salty, there's no need to add any more salt
In a large non stick skillet heat the olive oil
Add diced onion and saute until glassy
Add mushrooms and saute for 3-5 minutes until the mushrooms are medium soft.
Clean peas and drain well
In a large pot, add the peas and the onion mushroom mix
Add peppercorns and bay leaves
Cover in water
Bring to a boil then turn the heat to low
Cook until half the water evaporates then add the tomato paste, garlic and sausages
Continue simmering for 5 minutes.
Add fresh parsley when serving.
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