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.
thick cut bacon (cut crosswise into 1/4-inch thick slices)
button mushrooms (ends trimmed and sliced in half or quarters, depending on size)
shallots (thinly sliced)
fresh English peas (shelled)
heavy (whipping) cream
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.