Summary

Ingredients

• 100 g suar snap peas
• salt and pepper
• 250 g tomato (s)
• 100 g bacon, mixed, sliced
• 500 g white mushrooms
• 1 bunch chives
• 2 tablespoon olive oil
• 2 teaspoons Provene herbs
• 1 pinch (s) paprika powder, noble sweet
• 2 tablespoon Worcestershire sauce
• 2 tablespoon vinegar

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Instructions

1. Clean the snow peas and cook in salted water for 6-8 minutes, then drain and rinse. Quarter, core and cut the tomatoes into strips. Finely dice the bacon, cut the mushrooms into slices and the chives into rolls.
2. Fry the bacon in hot oil until crispy, add the mushrooms, sprinkle with Provence herbs and paprika powder and fry for 3-5 minutes over high heat.
3. Deglaze the mushrooms with the Worcestershire sauce and let cool slightly in a bowl. Add the tomatoes, the sugar snap peas and the chives, season well with vinegar, salt and pepper.