Mushroom & Bacon Cream Sauce
Generally, I serve this over grilled or pan-fried chicken cutlets or with thick-cut pork chops. Both ways are absolutely glorious.
This sauce is surprisingly easy to make and will shock your taste buds as well as those of your dinner guests. Few would accept the truth that so few ingredients and so little work can turn into something so rich and amazing
Mushroom & Bacon Cream Sauce
Generally, I serve this over grilled or pan-fried chicken cutlets or with thick-cut pork chops. Both ways are absolutely glorious.
This sauce is surprisingly easy to make and will shock your taste buds as well as those of your dinner guests. Few would accept the truth that so few ingredients and so little work can turn into something so rich and amazing
Cooking Instructions
- 1
Fry bacon strips (Smithfield™ Thick-cut Apple, Hickory or Cherrywood are excellent) until well done and set aside.
- 2
Saute Mushrooms (Baby Bella or White Button) for approximately 4 minutes until softened.
- 3
Mix water and corn starch and whisk thoroughly.
- 4
Crumble bacon and add to mushrooms. Stir.
- 5
Add cream. Stir.
- 6
Add Thyme. Stir.
- 7
Add water + corn starch mixture. Stir well.
- 8
Allow to come to a boil and then lower heat to medium-low.
- 9
Continue cooking and stirring until sauce is thickened.
- 10
Serve immediately.
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