The sweetness of fresh spring peas and the earthy richness of mushrooms make a memorable duet. Braised in wine and cream, this is a standout vegetable side dish, perfect with lamb or roast chicken.
|2 slices||thick cut bacon (cut crosswise into 1/4-inch thick slices)|
|8 ounces||button mushrooms (ends trimmed and sliced in half or quarters, depending on size)|
|2 large||shallots (thinly sliced)|
|4 cups||fresh English peas (shelled)|
|1/3 cup||heavy (whipping) cream|
|1 tablespoon||chopped fresh tarragon or thyme|
|Salt and freshly ground pepper (to taste)|
Place the bacon in a large skillet and cook over medium heat until crispy. Transfer the bacon with a slotted spatula to several thicknesses of paper towels to drain. Reserve the fat in the pan.
Return the skillet to medium-high heat and add the mushrooms. Cook for 3 minutes, then stir and add the shallots to the pan. Reduce the heat to medium and cook, stirring frequently, until the mushrooms and shallots have softened, about 3 minutes.
Add the wine and reserved bacon pieces to the pan and cook until most of the wine has evaporated, about 4 minutes. Add the peas, cream, and tarragon, and cook just until the peas are tender, 5 to 10 minutes, depending on their size and freshness. Season with salt and pepper to taste and serve hot.