Creamed Peas With Mushrooms and Bacon

Total Time
Prep 5 mins
Cook 15 mins

Not too creamy, just enough to hold everything together.

Ingredients Nutrition


  1. In a medium saucepan,over medium heat, cook bacon until crispy.
  2. Do not drain fat.
  3. Add onion and mushrooms to the pan and saute with the bacon until the mushrooms begin to"sweat" (shrink and lose their juice).
  4. Combine the cornstarch with one tablespoon of the half and half and stir to make a thin paste.
  5. Add to vegetable mixture and stir.
  6. Add the rest of the half and half and continue stirring until it begins to simmer, then add the frozen peas and dill weed.
  7. Return to a simmer and cook until sauce thickens, about another minute.
  8. Add salt and pepper to taste.
Most Helpful

ClareVH, Thank you so much, for this lovely recipe. I used some whipping creme I had on hand instead of milk, as well I used freeze dried dill. My impression of this recipe is that the dill added another dimension to the overall flavour. I served the creamed peas over fresh fettuccine with Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts. I will make this again using Shiitake mushrooms which we love. My DH the pea hater, unless they are picked that day from the garden and cooked said, "This one is a keeper"! This recipe goes into my beloved Holiday Collection recipe cookbook. Again thank you so much for sharing.

oilpatchjo March 09, 2010

Wow, Clare, was this ever a delicious veggie side dish! I doubled the recipe and made as directed, only I used dried dill (only 1 about 1/2 tsp for a doubled recipe). I served it for Sunday dinner with roast family just loved it! Thank you for sharing!...Kittencal:)

Kittencal@recipezazz March 07, 2005

Yum. Perfect description, Clare, there's "just enough" cream sauce to coat the peas, making this a relatively light but satisfying dish. I used edamame rather than peas and skim milk rather than half-and-half. This is going to be a regular at my house.

sugarpea January 18, 2005