1 punnet Swiss Brown Mushrooms, cleaned, quartered
500g frozen peas, thawed
Salt and pepper, to season
Mint leaves, to serve
1Heat the oil in a large frying pan over high heat. Cook the bacon for 4 minutes or until golden. Remove and set aside in a bowl.
2Reduce the heat to medium-high and melt half the butter in the pan. Cook the mushrooms for 5 minutes, tossing the pan regularly. Return the bacon to the pan with the peas and the remaining butter. Season with salt and pepper.
3Cook for 2 minutes or until warmed through. Scatter over mint leaves to serve.