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Peas with Bacon



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Barbara Lee's Peas with Bacon

4 slices bacon
1 medium onion, chopped
2 tablespoons butter
1 tablespoon flour
1 cup half-and-half
Two 10-ounce packages frozen
green peas, cooked, drained
4 ounces mushrooms, sliced, sautéed

Cook bacon until it is crisp and drain, reserving the drippings. Crumble
the bacon and set aside.
Sauté the onion in the bacon drippings. Pour off excess drippings. Add
butter to pan and melt. Stir in flour and allow the roux to cook a few
minutes, stirring constantly. Do not brown. Gradually stir in the half-
and-half. Cook over low heat, stirring, until the sauce thickens. Add
the peas and mushrooms and stir to combine. Check for seasoning
and add salt and pepper as desired. Just before serving, sprinkle with
the reserved crumbled bacon.
Serves 4 to 6.

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