Ingredients

The following ingredients have 6 Servings
  • 4 slices bacon, (chopped)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, (minced)
  • 1 pound small button mushrooms, (rinsed and patted dry with paper towels)
  • 1/2 teaspoon chili powder, (or to taste)
  • 1/2 teaspoon sweet paprika, (or to taste)
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, (to taste)
  • 1/4 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • chopped fresh parsley, (for garnish)

Instruction

  • Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.
  • Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.
  • Add mushrooms to the skillet and coat them all around with the butter sauce.
  • Season with chili powder, paprika, garlic powder, salt and pepper.
  • Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
  • Add chicken broth and cook for 10 seconds.
  • Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.
  • Remove from heat; stir in bacon and garnish with parsley.
  • Serve.