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Ingredient
Mushroom & Bacon Cream Sauce
Introduce
Chef :
Kamado John WayneMushroom & 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.
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
1 (8 oz.)
Pack of Mushrooms, sliced thick
3 Strips
Thick-cut Bacon
1/2 Cup
Heavy Cream
3 Tbsp
Water
1 Tbsp
Corn Starch
5 Springs
Fresh Thyme removed from stems
Pinch
Sea Salt
Cooking instructions
* Step 1
Fry bacon strips (Smithfield™ Thick-cut Apple, Hickory or Cherrywood are excellent) until well done and set aside.
* Step 2
Saute Mushrooms (Baby Bella or White Button) for approximately 4 minutes until softened.
* Step 3
Mix water and corn starch and whisk thoroughly.
* Step 4
Crumble bacon and add to mushrooms. Stir.
* Step 5
Add cream. Stir.
* Step 6
Add Thyme. Stir.
* Step 7
Add water + corn starch mixture. Stir well.
* Step 8
Allow to come to a boil and then lower heat to medium-low.
* Step 9
Continue cooking and stirring until sauce is thickened.
* Step 10
Serve immediately.
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