1poundsmall button mushrooms,rinsed and patted dry with paper towels
½teaspoonchili powder,or to taste
½teaspoonsweet paprika,or to taste
½teaspoongarlic powder
salt and fresh ground black pepper,to taste
¼cuplow sodium chicken broth
½cupheavy cream
chopped fresh parsley,for garnish
Instructions
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.
Notes
Don't Crowd the Pan: When sautéing the mushrooms, make sure not to crowd the pan. Overcrowding can lead to the mushrooms steaming rather than browning.
Browning the Mushrooms: The flavor of the mushrooms comes out when they are properly browned. Let them sit and sear in the pan without stirring for a couple of minutes before you toss them.
Use Quality Bacon: A smoky, thick-cut bacon will impart the most flavor.
Adjust Cream to Your Preference: The recipe calls for adding heavy cream to make it creamy. If you prefer a lighter dish, you can use half-and-half or even whole milk instead.
Sauce Consistency: If the sauce is too thick, stir in a tablespoon or two of chicken broth. If the sauce is too thin, add a little more heavy cream.
Garnish: Garnish with freshly chopped herbs like parsley or thyme to add a splash of color and a boost of fresh flavor.
Storing Leftovers: Refrigerate the mushrooms in an airtight container for 3 to 5 days.