Ingredients
6
6 servings
- •1 (16 ounce) package frozen green peas, thawed
- •4 strips bacon, cut into bite-size pieces
- •½ cup chopped red onion
- •1 cup heavy whipping cream
- •2 teaspoons cooking sherry
- •1 pinch monosodium glutamate (such as Ac'cent®), or to taste
- •1 pinch salt and ground black pepper to taste
- •1 dash Worcestershire sauce, or to taste
- •1 (4 ounce) package sliced fresh mushrooms
Instructions
- Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
- Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
- Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.
Nutritional Facts
Per 6 servings
- Calories: 240
- Carbohydrate: 14g
- Fat: 18g
- Fiber: 4g
- Protein: 8g
- Sugar: 5g
Related Recipes
Peas with Mushrooms
Bacon Pea Salad
Mashed Peas
Creamy Mushroom Peas
Black-Eyed Peas with Pork and Greens
Lemon Pepper Peas
Black-Eyed Peas with Bacon
Italian Peas
Bacon Ranch Pea Salad
Black-Eyed Peas with Ham
Sugar Snap Peas
