Peas Supreme

Ingredients

• 1 (16 ounce) package frozen green peas, thawed
• 4 strips bacon, cut into bite-size pieces
• 1/2 cup chopped red onion
• 1 cup heavy whipping cream
• 2 teaspoons cooking sherry
• 1 pinch monosodium glutamate (such as Ac’cent), or to taste
• 1 pinch salt and ground black pepper to taste
• 1 dash Worcestershire sauce, or to taste
• 1 (4 ounce) package sliced fresh mushrooms

Directions

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.

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.

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