Creamy Mushroom Sauce With Bacon And Thyme Food

CREAMY MUSHROOM SAUCE WITH BACON AND THYME

Steps:

• Heat olive oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure they mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
• Add chopped cooked bacon to the skillet.
• Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

MUSHROOM AND BACON SAUCE

Steps:

• Heat the oil in a pan over medium heat, add the onion, garlic, bacon and mushrooms, and cook until the onion is well softened-about 8 minutes.
• Add the sherry, and allow it to reduce a little.
• Add the lemon juice, paste, stock powder, and cream.
• Cook for about 5 minutes more or until reduced to a nice sauce consistency.
• Season to taste with pepper and stir through the herbs.
• Serve over steak or chicken breast.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.