Peas Supreme

Ingredients

• 4 strips bacon cut into bite-size pieces
• 4 ounce mushrooms fresh sliced
• 1 pinch salt and ground pepper black to taste
• 1 cup heavy whipping cream 
• 16 ounce peas green frozen thawed
• 0.5 cup onion red chopped
• 2 teaspoons cooking sherry 
• 1 dash worcestershire sauce to taste

Equipment

• frying pan
• sauce pan

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.
4. Pour sherry into the thickened cream.
5. Add drained peas and mushrooms to the skillet; gently stir to coat.