3 slices thickly sliced bacon, cut into strips
3 cloves garlic, smashed
2 tablespoons olive oil
3/4 lb. sugar snap peas, ends trimmed
10 oz. small white mushrooms, halved (or large white mushrooms, quartered)
1/3 cup dry sherry
1 teaspoon sherry vinegar
1-1/2 tablespoons coarsely chopped fresh tarragon
In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.
bacon recipe source: Tony Rosenfeld, Fine Cooking (@finecooking)