Ingredients

• Saute (optional)

  • 4 oz bacon

• Saute (optional)

  • 2 Tbsp butter (or bacon fat)

  • 1 yellow onion, finely chopped

  • 1 garlic clove, minced

  • 16 ounces fresh mushrooms (or 1.6 oz dried), cleaned and sliced

  • 4 Tbsp unsalted butter

  • 2 - 3 cups beef or mushroom broth

  • 1 - 2 tsp balsamic vinegar (optional)

  • 1/2 tsp sea salt, more to taste

  • 1/2 tsp sugar

  • 1/4 tsp dried thyme

  • 1/4 tsp fresh black pepper

  • 2 Tbsp flour

  • Sour or heavy cream (optional)

Directions

1. If using bacon. Cook and chop bacon. Save fat for cooking the onions, and save the bacon to add at the end.

2. If using dried mushroom. Rehydrate them until soft. Chop them. Strain the soaking water and use it in place of some of the broth.

3. Melt fat in a pan over medium-high heat (or use your bacon fat) and fry onions until they start to go translucent. Add garlic at the very end and cook for one minute.

4. Add mushrooms. Cook until the liquid released evaporates off.

5. Add butter and sauté for about two minutes.

6. Add beef broth (and mushroom broth if using), vinegar, salt, sugar, thyme, pepper.

7. Over medium-low heat, cover and cook for 5 to 10 minutes until the mushrooms start to really soften.

8. Uncover, grab a little liquid. Mix the liquid with the flour and add back in.

9. Cook until thickened.

10. Add finishing stuff to taste and texture: salt, pepper, sour cream, heavy cream, or thin with water.

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