8 oz diced pancetta 8 oz shiitake mushrooms, stemmed and chopped 1 T. butter 1 lb frozen baby peas
Brown the pancetta, drain on a paper-towel lined plate. Remove all but a tablespoon of the pancetta drippings from the pan. Saute the mushrooms until wilted. Add the butter and peas until just cooked. Toss with the reserved, crispy pancetta and serve immediately.
Vegetables