Bacon Mushroom Sauce

This creamy Bacon Mushroom Sauce is a perfect date night at home meal, or even just an average weeknight! It is also deceptively fast and easy to make. Delicious with pasta or steak.

2 slices thick cut bacon, diced
8 oz crimini mushrooms, sliced
½ sweet onion, sliced
½ cup white wine (or chicken broth)
½ cup Half and Half cream
3-4 cloves garlic, minced
¼ cup Parmesan cheese, freshly grated
1 Tbsp. fresh thyme
sea salt
black pepper, freshly cracked

Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they have released all of their water and the pan is dry. Remove mushrooms and set aside.

Add the bacon to the pan and allow to render its fat and start to become crisp. Remove bacon from pan but leave the fat.

Add the sliced onion and cook until soft, about 5 minutes.

Add the mushrooms back to the pan and cook for 2-3 minutes.

Add the garlic and cook for 4-5 minutes, or until mushrooms and onions are browned.

Add the wine, scrape up any browned bits on the bottom of the pan. Allow the wine to cook and reduce for 2-3 minutes. (The alcohol needs to cook out so that the cream doesn't curdle).

Pour in the half and half, stir and allow sauce to start to thicken. Add the fresh thyme.

Add the bacon back to the sauce, then add the Parmesan cheese, stir to combine and allow cheese to melt into sauce.

Taste the sauce and season with salt and pepper if desired.

Makes 4 servings.