Pea and Morel Sauce
1 tbsp olive oil
1 cup fresh peas
1 shallot, diced
fresh savory (can substitute thyme, basil or marjoram if savory is not available)
fresh sage
2 green onions, sliced
2 slices bacon, chopped
2 tbsp heavy cream or half and half
1/2 lb morels, cleaned and sliced
salt and pepper to taste
Parmesan cheese for garnish
1. In a large skillet, heat a tbsp of olive oil until it shimmers
2. Add shallots, savory, sage, and green onion
3. When the shallots soften and become translucent, add the peas
4. Add the chopped bacon and some more sage
5. Add the cream and stir until creamy and the peas are cooked but not wrinkled
6. Add the morels and stir into sauce. Cook the sauce about 2 more minutes, until the morels are softened and fragrant
7. Serve over pasta. Sprinkle with Parmesan cheese
. It simmered for good 4 hours and the beef was just so good and tender. 