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Sautéed Sugar Snap Peas with Mushrooms and Bacon

Maren Caruso

Servings: 4 to 6

With the addition of bacon and mushrooms, this dish is quite substantial and filling. It is a perfect side for a Sunday dinner of roast lamb or roast beef.

This recipe is excerpted from Big Buy Cooking.


  • 3 slices thickly sliced bacon, cut into strips
  • 3 cloves garlic, smashed
  • 2 Tbs. olive oil
  • 3/4 lb. sugar snap peas, ends trimmed
  • Kosher salt
  • 10 oz. small white mushrooms, halved (or large white mushrooms, quartered)
  • 1/3 cup dry sherry
  • 1 tsp. sherry vinegar
  • 1-1/2 Tbs. coarsely chopped fresh tarragon

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 250
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 4


  • In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
  • Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
  • Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.


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