Ingredients
4 slices bacon, chopped
3 tbsp butter
1 tbsp rice bran oil
4 cloves garlic, minced
500 g small button mushrooms, rinsed & patted dry with paper towels
½ tsp chilli powder, to taste
½ tsp SIDS CRAZY SALT
½ tsp garlic powder
SIDS SALT & PEPPER to taste
¼ cup chicken stock
½ cup cream
Chopped fresh parsley, for garnish
Directions
Heat a frypan over medium-high heat and add the chopped bacon, cook until crispy and remove from pan. Set aside.
Add butter and oil to the pan and 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 and coat them all around with the butter sauce. Season with chilli powder, SIDS CRAZY SALT, garlic powder, SIDS SALT & PEPPER.
Continue to cook over medium-high heat for 5 - 7 minutes, until tender and nicely browned. Add chicken stock and cook for 10 seconds. Stir in the cream and continue to cook for 3 - 4 minutes, until sauce starts to thicken. Remove from heat, stir in bacon and garnish with parsley.
Serve.
