Sugar Snaps With Mushrooms And Bacon

• 1 1/2 pounds sugar snap peas, trimmed
• 8 bacon slices
• 3 cups sliced shiitake mushrooms (about 7 oz.)
• 1/4 cup chopped shallots
• 1/8 to 1/4 tsp. dried crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. 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.
2. 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.
3. Saute 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; saute 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.

sugar snap peas, bacon, shiitake mushrooms, shallots, red pepper, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/sugar-snaps-with-mushrooms-bacon (may not work)