Ingredients
4
4 servings
- •2 slices bacon, cut into 1/2-inch pieces
- •2 tablespoons unsalted butter
- •0.5 cup minced onion
- •3 cloves garlic, minced
- •8 ounces baby bella mushrooms, sliced
- •0.125 teaspoon ground nutmeg
- •freshly ground black pepper to taste
- •3 tablespoons chicken broth
- •1 tablespoon balsamic vinegar
- •1 tablespoon soy sauce
- •0.5 tablespoon cornstarch
- •0.5 cup heavy cream
- •2 teaspoons chopped fresh parsley
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 214
- Carbohydrate: 8g
- Fat: 19g
- Fiber: 1g
- Protein: 5g
- Sugar: 3g
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