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Creamy Peas and Mushrooms

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.

6 Servings


2 slice

thick cut bacon (cut crosswise into 1/4-inch thick slices)

8 oz

button mushrooms (ends trimmed and sliced in half or quarters, depending on size)


shallots (thinly sliced)

4 cups

fresh English peas (shelled)

⅓ cup

heavy (whipping) cream

1 Tbsp

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.

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