Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.25 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 tsp fresh lemon juice

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Fry until the fat has rendered and the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon, leaving the fat in the pan.
  2. Turn the heat to medium-high. Add mushrooms in a single layer. Let them sit undisturbed for 3-4 minutes until they develop a deep brown crust. Stir and cook for another 3 minutes.
  3. Stir in the diced onion. Cook until translucent (about 3 minutes), then add the minced garlic and butter, stirring until the garlic smells fragrant.
  4. Sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes until the flour bubbles and smells slightly nutty.
  5. Slowly pour in the beef broth while whisking constantly to prevent lumps. Add the Worcestershire sauce. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Lower the heat to medium-low. Stir in the heavy cream, dried thyme, and smoked paprika.
  7. Fold the cooked bacon back into the sauce and stir in the lemon juice if using.