Instructions: Place the onions in a small saucepan with the vegetable stock. Bring to a boil, turn the flame down to low, cover, and simmer until tender but not mushy, 10 -12 minutes. Set aside.

Make a beurre manie (kneaded butter): In a small dish, use your fingers to make a paste of the remaining butter and flour. Reserve.

In a 10-inch lidded skillet or saucepan melt 1 tablespoon of the butter over medium-high heat. Add the mushrooms and cook until browned, 3-5 minutes. Add the escarole and toss until wilted. Add the peas, mint, onions and onion broth to the skillet. Season with salt and pepper, and whisk the beurre manie into the cooking liquid. Cover and cook until the peas are tender and the sauce has thickened, about 4-5 minutes. Serve.

Yield: 4-6 servings

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