We loved the dash of dried crushed red pepper--it made the flavor lively, not hot.

Recipe by Southern Living November 2006

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook peas in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

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  • Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon.

  • Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add sugar snap peas and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.

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