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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is so special I only served it for holidays or special occasions, and then I realized any day is special. This can be made ahead and kept warm in a 250 degree F (120 degree C) oven. Ingredients:
1 (16 ounce) package frozen green peas, thawed |
4 strips bacon, cut into bite-size pieces |
1/2 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 |
Directions:
1. 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.
2. 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.
3. 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.
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