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Peas with Mushrooms

3 Tbs (45 ml) butter 1 clove garlic, finely chopped 1 lb (450 g) mushrooms, sliced 2 tsp (10 ml) all-purpose flour 1/2 cup (125 ml) milk 1 lb (450 ml) frozen peas, cooked and drained, or canned peas, drained Salt and freshly ground pepper to taste Chopped fresh parsley for garnish (optional)

Melt the butter in a large skillet over moderate heat and cook the garlic for 2 minutes. Add the mushrooms and cook, stirring frequently, for 3 to 4 minutes. Stir in the flour and cook an additional 2 minutes. Stir in the milk and bring to a boil. Add the peas, season with salt and pepper, and cook until the peas are heated through. Serve garnished with chopped parsley if desired. Serves 4 to 6.