Mushroom and Peas in a cardamom cream sauce

I admit, the picture doesn't look like much. But if you like cardamom you'll really enjoy this.

It's a bit of a take on a recipe that Julie Bares (yes, that Julie Bares from the old 'hood) sent me.

Here's what I did...
*make some sort of wild rice (I use wild pecan something, it's awesome... And also the only rice I seem to not screw up)

While the rice is cooking...
* Saute one pint of mushrooms (and some chopped onions if you like) in a Tablespoon of butter
* Saute one pint of fresh peas in about a cup or so of organic broth of some kind (veggie or chicken would probably work best). It takes a while for the peas to soften if they're fresh, but once they're al dente...
*Add the mushrooms (and onions) to the pea mixture along with about a half cup of light organic cream, some salt and pepper, and 2 teaspoons of ground cardamom.
*let it simmer for maybe five minutes then sprinkle the top with white flour (to thicken). let simmer again for a couple of minutes (repeat if you like it thicker, but know that it will thicken on it's own a bit when you let it sit for a few minute)
*turn off the heat and let mixture sit for 2 minutes
*serve large scoop of wild rice with 2 scoops of veggies in cardamom sauce.

Eat.

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