A little pancetta does the heavy lifting in this simple dish of peas and mushrooms. Finish with a little fresh oregano, when in season.
Ingredients
- 1 lb fresh peas: removed the pods and discard or use for ice cream
- 8 oz mushrooms (we used crimini), cut into ¼ inch pieces
- ½ lb uncured pancetta, diced
- 1-2 garlic scapes, minced (yield about ¼ cup), you can also substitute with garlic cloves or fresh garlic
- 4 tbsp olive oil
- ¼ cup chicken stock
- 1-2 sprig of oregano: remove the stem and finely chop the leaves
- salt & pepper, to taste
Preparation
- Bring a pot of salted water to a boil. Add the peas and cook for about 2 minutes (until they are all floating). Strain the peas from the water and run under cold water to cool.
- In a large wide skillet, heat the olive oil over medium heat. Add the mushrooms and stir continuously, allowing the mushrooms to absorb most of the olive oil and keeping them from sticking. Continue to cook, stirring frequently for about 5 minutes or until the mushrooms begin to brown.
- Add the garlic scapes and pancetta. Cook for another 5-7 minutes, stirring frequently, until the pancetta begins to brown.
- Add the peas and chicken stock to the pan. Cook stirring continuously until the stock has evaporated. Season with salt and pepper.
- Remove from the heat and top with the oregano before serving.
